By Jeremy Round
The corn’s sweetness comes out strongly in this chunky chowder, so avoid using the variety known as Supersweet.
Cut legs, wings, skin and breasts off chicken carcass. Pull off and discard any lumps of fat. You are going to use everything except the legs and wings, which should be saved for another dish.
Put carrot, quartered onion and celery into a medium-sized saucepan along with the stripped chicken carcass, chicken skin, neck and heart (from the giblets), herbs, cloves