This soup features two of the most popular staples in Bolivian, as well as American, cooking: potatoes and corn. Beyond that, this corn chowder bears little resemblance to the common American versions you may be used to. Its unique flavor comes from smoky chipotle chilies, ground cumin, and fresh lime juice. Cream-style corn not only adds a bit of sweetness, it also acts as a thickener for the chowder. You should be able to find chipotle chilies in any Mexican market or high-end grocery store. They are sold in adobo sauce or dried; I prefer those packed in adobo sauce because they don't need to be soaked before using and seem to have a stronger flavor. For a different flavor, try replacing the potatoes in this soup with sweet potatoes or squash.
Bolivian Corn Chowder
Warm Tortillas or Bread
Romaine Salad with Chopped Egg, Black Olives, and Sliced Avocado


2 tablespoons olive oil
1 medium onion, diced
2 cloves of garlic, minced
2 medium potatoes, cubed
a 15 ounce can of whole-kernel corn, drained
a 15 ounce can of cream-style corn
2-1/2 cups vegetable stock
a 4 ounce can of diced green chilis
1 chipotle pepper (in adobo sauce), minced
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1 cup half and half or whole milk
2 limes

Cooking Instructions

In a large pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened (about 5 minutes). Add the garlic and cook for about 30 seconds longer. Add the potatoes, whole-kernel corn, cream-style corn, and stock. Bring to a boil and then reduce the heat to medium-low and simmer, covered, for 10 minutes. Add the diced green chilis, chipotle pepper, oregano, and cumin. Continue cooking for 10 minutes longer.

Shortly before serving, add the half and half or milk and heat through, without allowing the soup to come to a boil. Cut the limes in half. Squeeze 3 of the lime halves into the soup. Season the soup with salt as necessary and ladle the soup into serving bowls. Cut the remaining lime half into thin slices. Float one or two of the lime slices in each bowl as an attractive garnish.

Makes 4 servings



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elliemay's blog

A typical can of chipotle peppers in adobo sauce contains about 10 or more peppers. Since most recipes only call for 1 or maybe 2 peppers, I freeze the rest. Portion one pepper and a small spoonful of the adobo sauce onto a small square of plastic wrap. Fold the plastic wrap up around the pepper enclosing it completely. Repeat with the remaining peppers and then place all of the packets into a plastic bag and freeze for later use.

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