Rich Chicken Soup in Chowder Style

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

Cut the chicken meat into strips.

In a pot, heat 1 tablespoon of oil and 1 tablespoon of butter over medium heat. Add the chicken meat and sauté for approximately 4-5 minutes, stirring occasionally.

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

Add 1.5 tablespoons of flour and briefly sauté over medium heat, stirring constantly.

Gradually pour water into the pot while stirring constantly. Add the potatoes and chicken stock cube. Bring to a boil, then simmer for 15-20 minutes over low heat until the potatoes are tender.

Rinse the corn under cold water and drain well.

Once the potatoes are tender, add the corn and cream. Rinse the cream package with water and pour it into the pot. Bring to a boil over low heat and simmer briefly.

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