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Roasted corn and chicken soup

2 chicken legs

1 tablespoon oil

1 dried chipotle chilli, rehydrated in boiling water

2 sticks celery, chopped

2 onions, chopped

2 medium potatoes, peeled and diced

2 corn on the cob

Salt to taste

100ml sour cream

1 teaspoon smoked paprika

Place the chicken legs on a roasting tray and drizzle over half the oil. Season with salt and roast for 30 minutes in a 180oc oven. Take the juices from the chicken and place in a saucepan with the celery and onions. Cook for 5 minutes then add the chicken. Chop a teaspoon of the chilli and add to the pan ( add more plus the seeds if you like a lot of heat) and cover with water. Simmer for 20 minutes then add the potatoes. Meanwhile boil the corn in salted water for 5 minutes. Remove the niblets from one and add to the soup. When potatoes are soft remove chicken from pan and blend the soup to a smooth consistency. Rest the chicken for 5 minutes then shred the meat off with a fork and add to the soup. Brush the remaining oil over the corn and place in a hot frying pan. Cook until scorched all over. Remove niblets. Spoon the soup into bowls and top with the roast corn. Mix the sour cream and paprika and spoon a little over the top.