Bolivian Corn Chowder
At a Glance
- Prep
- 10 minutes
- Cook
- 28 minutes
- Total
- 38 minutes
- Servings
- 6 serving(s)
Categories
- Chowders
- Soup
- South American
- Stovetop
- Easy
Allergens
- Milk
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
This is from my 365 ways to cook Vegetarian cookbook. Corn is one of the few veggies my dear other half will eat, so I’m always on the lookout for new ways to fix it.
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Equipment
Large saucepan, knife
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely diced
- 2 medium potatoes, peeled and shredded
- 1 (17 ounce) can corn
- 1 (17 ounce) can creamed corn
- 1 (16 ounce) can chicken broth
- 1 (4 ounce) can diced chilies
- 1/2 teaspoon chipotle chile in adobo
- 4 garlic cloves, minced
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 cup half-and-half
- 1/2 teaspoon salt
- 2 limes
Instructions
In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
Add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.
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