Bolivian Corn Chowder

Name: Bolivian Corn Chowder
Ingredients: 2 tablespoons olive oil; 1 onion, finely diced; 2 medium potatoes, peeled and shredded; 1 (17 ounce) can corn; 1 (17 ounce) can creamed corn; 1 (16 ounce) can chicken broth; 1 (4 ounce) can diced chilies; 1/2 teaspoon chipotle chile in adobo; 4 garlic cloves, minced; 1/2 teaspoon oregano; 1/2 teaspoon cumin; 1 cup half-and-half; 1/2 teaspoon salt; 2 limes

14 ingredients

4 steps

Ingredients

2 tablespoons olive oil
1 onion, finely diced
2 medium potatoes, peeled and shredded
1 (17 ounce) can corn
1 (17 ounce) can creamed corn
1 (16 ounce) can chicken broth
1 (4 ounce) can diced chilies
1/2 teaspoon chipotle chile in adobo
4 garlic cloves, minced
1/2 teaspoon oregano
1/2 teaspoon cumin
1 cup half-and-half
1/2 teaspoon salt
2 limes

Directions

1

In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
2

Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
3

Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
4

Shortly before serving time, add the half-and-half and salt. With a sharp knife, cut half a lime in very thin slices and float on top of the soup. Cut remaining lime into quarters and serve on the side.