Chaudeau along France's Atlantic coast is a clear fish soup made with white wine and butter. As such, it is a close relative to New England clam chowder. This adaptation with chicken becomes all-American with the addition of corn.
Fresh corn is preferable to frozen when available, but canned is too soft and sweet.
If you have the soup prepared, simmer it with the chicken breast for about 8 minutes or until chicken is firm and white but not quite thoroughly cooked. If you do not have the soup, prepare it with quartered chicken according to the recipe for Basic Chicken Soup. Remove chicken meat from bones and skin. Cut breast and thigh meat into cubes and add to the soup, along with the pureed and whole corn kernels. If using a whole chicken, reserve wings and drumsticks for nibbling.