Creamy Corn Soup

Prepare all necessary ingredients. For the broth, you can use any chicken meat part, such as chicken drumsticks. Drain the marinade from the canned corn.

Cover the chicken meat with 1.5 liters of water in a pot and place over heat. After boiling, skim off any foam. Simmer the broth over low heat until the chicken meat is cooked, approximately 40 minutes.

Peel and dice the carrots and onion. Finely chop the peeled garlic with a knife or grate it on a fine grater.

Heat a pan with olive oil (or refined sunflower oil) and sauté the onion and carrots for 6-7 minutes until the carrots are soft.

Add the canned corn to the vegetables in the pan, stir, and sauté for another 4-5 minutes.

Add the garlic and sauté for 1 minute.

Dilute the tomato paste in 50 ml of water and add it to the pan with the vegetables. Stir and simmer for another 5-6 minutes.

Meanwhile, the chicken broth should be cooked, and the chicken tender. Remove the chicken meat from the broth and let it cool.

Peel and cut the potatoes into small sticks.

Add the potatoes to the chicken broth and cook over medium heat for 10 minutes.

Debone the chicken meat and chop it arbitrarily. Finely chop parsley, dill, and green onion.

Add the chicken meat, bay leaf, paprika, dried garlic, coriander, and turmeric to the soup.

Transfer the contents of the pan to the soup pot. Bring the soup to a boil and cook for another 5-7 minutes.

Add salt and black ground pepper to taste.

Pour cream into the soup and bring it to a boil.

Reserve a small portion of herbs for garnish. Add the remaining herbs to the soup. Turn off the heat.

Cover the pot and allow the soup to steep for 10-15 minutes for a richer flavor.

Ladle the creamy corn and chicken soup into bowls, garnish with fresh herbs, and serve.

Enjoy your meal!