Add the chicken and any roughly chopped celery, carrots, spring onion to a medium-small pan. Just cover with hot water. Season with salt.

Bring to the boil, then reduce to a low simmer with the lid on for 20-25 mins, or until the chicken is tender (there is no blood when you slice open the thickest part next to the bone). Meanwhile...

Peel and finely slice the shallots. Stand the corn up on a board with one hand, then use a sharp knife to slice off the kernels.

Heat the butter and a splash of oil in a large saucepan. Add the shallot/onion and corn, season with salt.

Remove the cooked chicken to a board and set aside.

You can make it more tender by plunging in cold water.

Sieve the chicken broth into the corn pan. Add the corn cobs too.

Simmer gently until the corn is softened.

Discard the cobs, then blitz the corn until smooth. Use a stick blender if you have one (or a food processor if not).

Add the milk and butter, and blitz again.