In a medium bowl, mix together ¾ cup of heavy cream, 40 grams of flour, and 1 tablespoon of dried milk powder until you achieve a smooth roux. Set aside.

Heat a heavy-bottomed pot over medium-high heat and add 1 tablespoon of vegetable oil. Sauté 250 grams of sliced onion, 340 grams of diced carrots, and 370 grams of diced potatoes for about 5 minutes.

Pour in 3 cups of vegetable stock, then add 600 grams of cut chicken thighs, 2 teaspoons of salt, ⅛ teaspoon of white pepper, and 1 bay leaf. Bring to a boil.

Skim off any foam or excess oil that rises to the surface. Reduce heat to a gentle simmer, cover partially, and allow to cook for about 15 minutes.

In a small pot of salted water, bring to a boil and add 120 grams of bite-sized broccoli florets. Par-boil for 1 minute, then drain and set aside.

After 15 minutes, stir in 130 grams of mushrooms and continue cooking for an additional 5 minutes.

Scoop several ladles of the hot stew liquid into the bowl containing the roux. Whisk until smooth and lump-free.

Stir the tempered roux back into the pot with the stew. Add ½ cup of creamed corn and bring to a simmer.

Gently fold the par-boiled broccoli back into the stew, allowing it to heat through for about 2 minutes.

Ladle your creamy Cream Stew into bowls and serve hot. Pair with crusty bread or Japanese short-grain rice.