Ajiaco Bogotano

Name: Ajiaco Bogotano
Yield: Serves 6
Cuisine: Americas
Ingredients: 1½ whole, boneless, skinless chicken breasts, cut into bite-size pieces; 1 to 1½ cups (or to taste) heavy cream; Salt and freshly ground pepper; 2 tablespoons ground cumin; 2 cups onions, chopped; 5¾ to 6 cups Chicken Stock; 5 cups peeled and diced russet potatoes; 4 tablespoons unsalted butter; 2 ears of corn, kernels removed, blanched and drained (about 2 cups kernels); 3 avocados, seeded, peeled, and cut into ½-inch cubes; 3 tablespoons minced fresh chives

Cream of Potato Soup with Avocado, Chicken, and Com

Preparation info

Serves
6

Difficulty
Medium

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

Rich, full-flavored, and creamy, this Latin American soup is a study in interesting textures. Chicken is the traditional garnish, though shellfish makes a nice alternative.

Ingredients

4 tablespoons unsalted butter
2 cups onions, chopped
2 tables

Americas
Gluten-free
Soup

Method

Procedure

Melt the butter in a large saucepan. Add the onions and cook until translucent, 10 to 15 minutes. Stir in the cumin and cook for 1 to 2 minutes. Add the diced potatoes and 4 cups of the chicken stock and bring to a boil. Reduce the heat and simmer until potatoes are very tender, abo