Recipe

Bolivian Corn Chowder Recipe

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Ingredients

Directions

Step #1 In a large saucepan, heat olive oil over med-heat/flame.
Step #2 Add onion & cook, stirring every once in awhile until softened, about 3 mins.
Step #3 Add shredded potatoes, both cans of corn & the chicken broth.
Step #4 Reduce heat to medium-low.
Step #5 Cover up & cook for 15 mins.
Step #6 Add sliced green chilies (don’t drain), chipotle sauce, garlic, oregano & cumin.
Step #7 Continue cooking, covered, for 10 mins.
Step #8 Shortly before serving time, add the half-and-half & salt.
Step #9 With a sharp knife, cut half a lime in very thin slices & float on top of the soup.
Step #10 Cut remaining lime into quarters & serve on the side.
Enjoy the Bolivian Corn Chowder recipe