Chicken, corn and potato soup

Name: Chicken, corn and potato soup (Ajíaco Bogotano)
Cuisine: Venezuelan
Ingredients: 2 litres/3½ pints/8 cups chicken stock; 2 skinless chicken breast fillets; 1 spring onion (scallion); 1 spring onion (scallion); bunch of coriander (cilantro); bunch of coriander (cilantro); 2 whole corn on the cob, cut into chunks; 12 small white floury potatoes, peeled and sliced; 12 medium waxy potatoes, peeled and chopped; 6 small red potatoes, peeled and cut into 2.5cm/1in chunks; 90 ml/6 tbsp fresh, chopped or 45 ml/3 tbsp dried galinsoga, or 4 fresh or 2 dried bay leaves, crushed; 90 ml/6 tbsp fresh, chopped or 45 ml/3 tbsp dried galinsoga, or 4 fresh or 2 dried bay leaves, crushed; 90 ml/6 tbsp fresh, chopped or 45 ml/3 tbsp dried galinsoga, or 4 fresh or 2 dried bay leaves, crushed; 90 ml/6 tbsp fresh, chopped or 45 ml/3 tbsp dried galinsoga, or 4 fresh or 2 dried bay leaves, crushed; salt and ground black pepper; salt and ground black pepper; 90 ml/6 tbsp capers, rinsed and drained, and 120 ml/4 fl oz/½ cup double (heavy) cream, to serve; 90 ml/6 tbsp capers, rinsed and drained, and 120 ml/4 fl oz/½ cup double (heavy) cream, to serve

Ajíaco Bogotano

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

This soup originated with the conquistadors, who cooked together any ingredients they could find, adding lots of chilli to add flavour. Galinsoga, which Colombians call guasca, or ‘gallant soldier’, can be replaced with bay leaves.

Ingredients

2 litres/3½ pints/8 cups chicken stock
2

Americas
Colombia
Venezuela
Soup
Gluten-free
South America

Method

Pour the chicken stock into a large pan and add the chicken, spring onion and coriander. Season with salt. Bring to the boil over medium heat and simmer, covered, for 20 minutes.
Remove and reserve the chicken breasts from the stock, and discard t