Recipe

Bolivian Corn Chowder Recipe


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Ingredients
  • 1 (4 oz) can sliced chilies .
  • 1/2 tsp chipotle chiles in adobo .
  • 4 garlic cloves, minced .
  • 1/2 tsp salt .
  • 1 (17 oz) can creamed corn .
  • 1 (17 oz) can corn .
  • 2 medium potatoes, peeled & shredded .
  • 1 (16 oz) can chicken broth .
  • 2 tbsps olive oil .
  • 1/2 tsp cumin .
  • 1/2 tsp oregano .
  • 2 limes .
  • 1 c half-and-half .
  • 1 onion, finely sliced

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

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