Colombian Ajiaco Soup

• skinless chicken breasts↗2
• corn cobs (choclo)↗2

  (type of yellow corn with large kernels) or regular cobs

• garlic cloves↗4

  chopped

• white onion↗½

  diced

• yellow pepper↗1

  diced

• medium potatoes4

  (red or white), peeled and diced

• green onion↗2

  chopped

• coriander6

  sprigs, chopped, plus extra for serving

• small yellow potatoes (papas criollas)↗12

  small yellow potatoes, halved

• guasca8 ст. л.
• regular or heavy cream100 мл
• capers↗4 ст. л.

  drained

• avocado↗1

  peeled, pitted, diced

Step-by-step instructions

1. 1

   In a large pot bring 2 L of water to a boil, then add the chicken breasts, corn cobs, chopped garlic, onion, yellow pepper, potato cubes, green onion and coriander leaves. Season with salt and black pepper, reduce the heat and simmer for 45 minutes over medium heat.

2. 2

   Remove the chicken and corn, transfer them to a plate. Puree the remaining vegetables in the pot with an immersion blender until creamy.

3. 3

   Add the small yellow potatoes (papas criollas) and guasca to the soup, cook for another 10–12 minutes until the potatoes are tender but not falling apart.

4. 4

   While the soup cooks, shred the chicken breasts into strips and slice the corn cobs into thick rounds. Arrange them in separate small bowls.

5. 5

   In three more small bowls prepare the cream, capers and avocado cubes, adding a little more chopped coriander – each can add to taste. Ladle the finished soup into four plates and serve with the prepared accompaniments.