Chupe De Pollo (bolivian Chicken And Corn Chowder)
Chupe de Pollo is a traditional Bolivian chicken and corn chowder that is hearty, flavorful, and perfect for a comforting meal. This recipe combines tender chicken, sweet corn, and a variety of aromatic herbs and spices to create a delicious and satisfying dish.
Ingredients
- 2 chicken breasts, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 potatoes, diced
- 2 cups corn kernels
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup heavy cream
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons vegetable oil
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- Add the diced chicken to the pot and cook until browned.
- Stir in the potatoes, corn, chicken broth, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Pour in the milk and heavy cream, and simmer for an additional 10 minutes.
- Stir in the fresh cilantro and parsley, and adjust seasoning if necessary.
- Serve hot and enjoy!
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Measuring cups and spoons Stirring spoon
Tools
Soup ladle Serving bowls Soup spoons
Serving suggestions
Serve the Chupe de Pollo with a side of crusty bread or rice for a complete and satisfying meal.
Tips & tricks
For added flavor, you can garnish the chowder with a drizzle of olive oil and a sprinkle of smoked paprika before serving.
Cost
$15