Bolivian Corn Chowder

Total Time: 38 mins Preparation Time: 10 mins Cook Time: 28 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 medium potatoes, peeled and shredded
• 1 (17 ounce) can corn
• 1 (17 ounce) can creamed corn
• 1 (16 ounce) can chicken broth
• 1 (4 ounce) can diced chilies
• 1/2 teaspoon chipotle chile in adobo
• 4 garlic cloves, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 cup half-and-half
• 1/2 teaspoon salt
• 2 limes

Recipe

• 1 in a large saucepan, heat olive oil over medium heat. add onion and cook, stirring occasionally until softened, about 3 minutes.
• 2 add shredded potatoes, both cans of corn and the chicken broth. reduce heat to medium-low. cover and cook for 15 minutes.
• 3 add diced green chilies (don’t drain), chipotle sauce, garlic, oregano and cumin. continue cooking, covered, for 10 minutes.
• 4 shortly before serving time, add the half-and-half and salt. with a sharp knife, cut half a lime in very thin slices and float on top of the soup. cut remaining lime into quarters and serve on the side.