The original recipe is in the Fiesta! A Celebration of Latin Hospitality cookbook, but we’ve changed a few things, so the recipe bellow is our adaptation. It’s really tasty and is great for a cold winter day. It’s also a great way to use up potatoes.
- 4 boneless, skinless chicken breasts
- 7 1/2 c. chicken stock
- 3 pounds yukon gold potatoes (or whatever kind you like), divided: 2 pounds sliced thin and 1 pound cubed
- 1 small onion, chopped
- 2 garlic cloves, chopped
- 1/2 c. diced red bell pepper
- 1/4 c. chopped celery
- 1 tsp. paprika
- 1/2 tsp. cumin
- 2 zucchinis, sliced into half moons
- salt to taste
- 1 c. frozen corn
- 1/3 c. heavy cream
- 1 avocado, diced
- Cilantro, chopped
- 1-4 chipotles in adobo, minced
- In a large soup pot, combine the chicken and stock and bring to a simmer over medium-low, skimming off the foam that rises to the surface. Add the 2 pounds of sliced potatoes and simmer, covered, over low heat until the chicken is tender, about 20 minutes. Remove the chicken and cube. Continue cooking the potatoes until soft, about 10 minutes more.
- While the potatoes are cooking, combine the onion, garlic, bell pepper, celery, paprika, and cumin in a blender with 1 c. of the broth from the soup pot, and puree until smooth.
- Add the puree mixture to the pot, along with the cubed potatoes and zucchini. Add salt to taste. Cook the soup until the cubed potatoes are tender and the sliced potatoes have almost disintegrated, about 20 minutes more.
- Add 1 c. of frozen corn and cook for another few minutes; then stir in the cream and the reserved chicken into the soup and simmer for 5 minutes.
- Ladle the soup into bowls and garnish with avocado, cilantro, and minced chipotles.
Potato Chowder from Bogota: