Ajiaco (Colombian Chicken Stew) - cooking recipe

Ingredients

1 whole chicken, cut up
1 medium onion, chopped
1 bunch fresh cilantro, chopped
1 medium white radish (optional)
1 carrot, peeled and chopped
1/2 cup green peas
3 ears corn, cut in fourths
3 lbs yukon gold potatoes, peeled and cut in large dice
2 lbs russet potatoes, peeled and cut in large dice
4 tablespoons cream
salt

Preparation

Place all ingredients, except cream and cilantro, in a large stockpot or dutch oven, and cover with 10 cups of water; cook about 30 minutes until chicken is tender but not falling off the bone, adding additional water as needed to maintain a soup consistency.
Stir in cilantro and cream.