Bolivian Corn Chowder

Recipe by dicentra
READY IN: 38mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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