Bolivian Corn Chowder

READY IN: 38mins
Recipe by dicentra

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.

Top Review by CH-Chef

This is a very satisfying soup. My family loved it. The shredded potatoes together with the corn give a nice texture. The lime gives a wonderful twist to the flavors of the chiles and spices. I will make this one again.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
  2. Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
  3. Add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
  4. 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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