Heat olive oil in a saucepan, add onion, garlic, chicken and leeks, and sauté gently for 8 minutes without browning.
Add the potatoes, stock, thyme and bay leaves, and simmer for 20 minutes.
Add sweetcorn kernels and cook for a further 10 minutes. Remove thyme and bay leaves before serving. Season to taste with freshly ground black pepper.
From Fran Warde's cookbook Real Food For Families