Colombian Ajiaco Bogotano Soup

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This corn chicken and potato soup hails from Colombia, where it has been served in some variation for centuries.


  • 1 tablespoon vegetable oil
  • 1/2 cup chopped onion
  • 3 cans (14 –14.5 ounces each) chicken broth
  • 1 pound yellow potatoes, peeled and cut into cubes
  • 1 bay leaf
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried thyme
  • 1 pound all-purpose white potatoes, peeled, halved and sliced 1/4-inch thick
  • 1 pound chicken tenders
  • Salt
  • Ground black pepper
  • 5 ears Sunshine Sweet corn, husked and cut into 2-inch rounds
  • 2 ripe avocados, sliced
  • 3/4 cup half-and-half
  • 2 tablespoons capers


In a heavy 3-quart Dutch oven, heat oil over medium-high heat until hot.  Add onion; cook and stir until translucent, 3 to 5 minutes.  Add broth, yellow potatoes, bay leaf, cumin and thyme.  Bring to a boil; reduce heat and cook, covered, until potatoes are very tender, about 15 minutes.  Mash potatoes until the soup is thick and fairly smooth.  Add the white potatoes and chicken; cook, covered, 15 minutes or until just cooked through.  Add salt and pepper to taste.  Add corn and cook over high heat until soup returns to a boil.  Discard bay leaf; stir soup and divide among 6 warm soup plates.  Garnish with avocado slices and serve with half-and-half and capers to garnish.

Number of servings (yield): 6 portions (about 12 cups)

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