Ajiaco

40 ml of Sunflower Oil
800 gr Chicken breasts or 1 full Chicken
5 gr of crushed Garlic
2 ears Corn on the cob, cut into pieces of 3 cm thick
2 bunch Scallions (white part only)
800 gr of potatoes Criollas, sliced
500 gr of potatoes Pastusas, peeled and sliced
500 gr of potatoes Savanna, peeled and sliced
1 bunch Guascas (Galinsoga parviflora)
2 medium Avocados
100 g of washed Capers
250 gr heavy Cream
Salt and pepper to taste

PS.Those potatoes in the USA substituted by Dutch Creamer, Baby Dutch Yellow, Yukon Gold, or Yellow Finn potatoes

1.  In a large pot heat oil and sauté the chicken with garlic, salt and pepper to taste. When browned, add the corn, onion, raw potatoes (criolla y pastusa). 
2. Add water to cover everything. 
3. When corn are tender, add the potato savanna, being careful not to flood, and add half of the guascas. 
4. Once the cooked chicken is cool enough to handle, remove the skin and bones. Cut the meat into small pieces and drop them back into the pot. 
5. Peel avocados, cut into cube and place in a bowl add a few drops of lemon juice to prevent rust. 
6. Continue cooking the pot and add water until desired thickness. About 5 minutes before serving, add the remaining guascas. 
7. Serve the soup with the potatoes. Top with chicken, avocado, capers and cream. If you prefer, you can refrain from desmechar ye serve chicken enters the dam. Serve with rice. 
8. Serve in deep bowls, making sure that each bowl gets some chicken and a piece of corn on the cob. Garnish with heavy cream, capers and avocado.