Bolivian Corn Chowder Recipes

Steps:

• 1. Shuck the corn, then stand each ear up in a bowl and use a knife to scrape off the kernels; set aside. Put the cobs, 1 cup water, and a sprinkle of salt and pepper in a 4-qt. pot with a tight-fitting lid over medium-high heat. Bring to a boil, then lower the heat so the water bubbles gently, cover, and cook for 20 to 30 minutes. Leave the cobs in the pot until you are ready to make the soup, then discard them, reserving the corncob stock.
• 2. Meanwhile, in a large skillet over medium heat, cook the bacon until it begins to render its fat and turn golden-brown, about 4 to 6 minutes. Add the onion and cook, stirring occasionally, until soft, another 5 minutes or so.
• 3. Add the milk, reserved corn kernels, and bacon and onion to the stock, and bring to a boil; lower the heat so that the soup bubbles gently. Cook, uncovered, stirring frequently to prevent scorching, until the corn is tender, about 10 minutes.
• 4. Whisk the cornstarch in a small bowl with 2 Tbs. water until smooth. Add to the soup, stirring until the soup thickens, about a minute. Taste, adjust the seasoning, garnish with parsley, and serve.

Steps:

• In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Steps:

• In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
• Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
• Add diced green chilies (don't drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
• 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.