Dish
Lagua de choclo
Corn chowder
Lagua de choclo is a creamy and satisfying soup that combines the sweetness of corn with the richness of cheese. The dish is typically made by simmering corn kernels in a broth made with onions, garlic, and chicken stock. The cheese is then added to the soup and melted until smooth. The dish is typically served with a side of boiled potatoes and aji sauce, a spicy condiment made with peppers and herbs.
Origins and history
Lagua de choclo has been a staple of Peruvian cuisine for centuries. The dish is believed to have originated in the Andean region of Peru, where corn is a common ingredient in many dishes.
Dietary considerations
Gluten-free
Variations
There are many variations of lagua de choclo, with some recipes calling for the addition of meat or vegetables. Some versions of the dish also use different types of cheese, such as queso fresco or parmesan.
Presentation and garnishing
Lagua de choclo is typically served in a large bowl with the corn and cheese on the bottom and the potatoes and aji sauce on top. The dish is often garnished with chopped cilantro and a sprinkle of paprika.
Tips & Tricks
To add some extra flavor to the dish, try adding some diced green chilies or roasted red peppers to the soup.
Side-dishes
Boiled potatoes and aji sauce are traditional side dishes for lagua de choclo.
Drink pairings
A light beer or a fruity white wine pairs well with lagua de choclo.
Delicious Lagua de choclo recipes
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