Cook the chicken untill done, remove the chicken and set aside

Cook carrot and onion in the chicken grease until soft, stir in the minced garlic and ginger for 1 minute more. Add cubed potatoes toss to coat.

Add sweet corn into, place the chicken back add enough chicken broth to cover the potatoes, cover and simmer until potatoes are tender.

In a heavy duty sauce pan, melt the butter over medium heat, whisk in the corn flour cook for 2 minutes, add the creamin a slow stream to the mixture, cook until mixture thickens.

Add sprig onion to the pot.

Stir the cream mixture into the potato mixture. Season with salt, curry, thyme, maggi and pepper to your liking.

Enjoy!

You can serve this delicious soup with homemade bread or rice sit back and enjoy