Chicken corn chowder, Broccoli terrines

Broccoli terrines

• 500 g water
• 400 g broccoli florets
• butter for greasing
• 4 eggs
• 150 g cream, min. 30% fat
• 1 - 1 ½ tsp salt
• ¼ tsp ground black pepper, adjust to taste
• 1 pinch ground nutmeg

Chicken corn chowder

• 2 garlic cloves
• 140 g onions, cut in halves,
  or 140 g shallots, cut in halves
• 60 g butter, cut in pieces
• 280 - 320 g canned sweetcorn kernels, drained
• 350 - 400 g chicken breasts, skinless, boneless, cut in pieces (3 cm)
• 900 g water
• 2 tsp chicken stock paste, homemade,
  or 2 chicken stock cubes (each for 0.5 l)
• 1 fresh green chilli (e.g. jalapeño), deseeded, chopped (optional)
• 200 - 300 g cream,
  or 200 - 300 g sour cream
• ½ tsp salt
• ½ tsp ground cumin
• ½ tsp ground sweet paprika
• 2 tbsp fresh coriander, leaves only, chopped