Chicken corn chowder with broccoli terrines

Broccoli terrines

• 500 g water
• 400 g broccoli, broken into florets
• butter, for greasing
• 4 eggs
• 150 g thickened cream
• 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 into halves
  or 140 g eschalots, cut into halves
• 60 g butter, cut in pieces
• 280 - 320 g canned sweet corn kernels, drained
• 350 - 400 g skinless chicken breast fillets, cut into pieces (3 cm)
• 900 g water
• 2 tsp Chicken stock paste (refer to The Basic Cookbook)
• 1 fresh green chilli (e.g. jalapeño), deseeded if preferred and cut into pieces (optional)
• 200 - 300 g thickened 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, cut into pieces