Peruvian Corn Chowder

Ingredients

• 4 cups (950ml) chicken or vegetable broth 4 cups (950ml) chicken or vegetable broth
• 4 ears of fresh corn, kernels removed 4 ears of fresh corn, kernels removed
• 2 large potatoes, peeled and diced 2 large potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 6g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the corn kernels to the pot and cook for a few minutes until they start to soften.
3. 3.
   Stir in the diced potatoes, ground cumin, smoked paprika, dried oregano, and bay leaf. Mix well to coat the ingredients with the spices.
4. 4.
   Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
5. 5.
   Remove the bay leaf from the pot and use an immersion blender to partially puree the soup. This will help thicken the chowder while still leaving some texture.
6. 6.
   Stir in the heavy cream and season with salt and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to meld together.
7. 7.
   Serve the Peruvian Corn Chowder hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Corn — Use fresh corn for the best flavor. If fresh corn is not available, you can use frozen corn kernels as a substitute.
• Smoked paprika — If you don't have smoked paprika, regular paprika can be used as a substitute, but it will alter the smoky flavor profile of the dish.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a finely chopped chili pepper.
• Garnish the chowder with a squeeze of fresh lime juice for a tangy twist.
• Serve the Peruvian Corn Chowder with a side of crusty bread or toasted cornbread for a complete meal.
• To make the chowder even creamier, you can blend a small portion of the cooked potatoes and corn before adding them back to the pot.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or water to thin it out if needed.

Serving advice

Serve the Peruvian Corn Chowder as a comforting main course for lunch or dinner. Pair it with a fresh green salad or a side of Peruvian-style rice for a satisfying meal.

Presentation advice

When serving the Peruvian Corn Chowder, sprinkle some fresh chopped cilantro on top to add a pop of color. Serve it in individual bowls or in a large soup tureen for a family-style presentation.