Step 1

In a large pot, add chicken stock, onion and garlic. Bring to a boil, then add potatoes and pieces of fresh corn. Cover and let cook for 15 minutes or until the potatoes are soft.

Step 2

Add cans of corn; cover and let cook for another 10 minutes.

Step 3

Add hen pieces, cilantro and let cook for 3-5 minutes. Adjust salt seasoning.

Step 4

Lower heat to low and add table cream, stirring continuously until it’s mixed in well. Turn off the heat. Let rest for 5 minutes.

Step 5

Serve warm with pieces of queso fresco and cilantro.