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. Cook until chicken is cooked through with no pink showing.
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
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.