Rich Chicken Soup in Chowder Style

Rinse and slice the spring onions. Peel and finely chop the garlic cloves. Peel, rinse, and chop the carrots and potatoes.

Heat a large pot with oil and butter. Add the chicken and cook, stirring, for 4-5 minutes.

Add half of the spring onions, garlic, and carrots to the pot. Season with salt, black pepper, dried thyme, and curry powder.

Stir in the flour and cook briefly while stirring.

Pour the water into the pot while stirring continuously. Add the potatoes and chicken stock cube. Bring to a boil and cook for about 15-20 minutes, until the potatoes are nearly tender.

Rinse the corn under cold water in a sieve and drain well.

When the potatoes are almost cooked, add the corn and cooking cream. Rinse the cream container with water and pour it into the pot. Bring to a boil and simmer for a few more minutes.

Finish the soup with the remaining spring onions and serve immediately.