Corn chowder is a traditional Andean soup made with ripe corn, grains, vegetables, and aromatic herbs. This delicious Cusco-style soup has a thick consistency and is perfect to enjoy on cold days.
It is a traditional Andean soup that has been part of Peruvian cuisine for generations. Made with ripe corn, grains, vegetables, and aromatic herbs, this recipe represents Peru's culinary tradition.
Its thick consistency makes it the perfect dish to enjoy during cold days. Get ready and start cooking this marvel!
Corn Chowder
Ingredients
6 Deveined ripe corn
2 Huacatay leaves
1 tablespoon of Yellow chili powder
1 Finely chopped onion
3 Crushed garlic cloves
3 Cubed potatoes
200 grams of Fresh cheese
3 Eggs
1 Chopped parsley sprig
1 ½ liter of Water
Olive oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, blend the corn with the huacatay leaves, yellow chili, and a little water.
Step 2 : Then, strain this mixture and set it aside.
Step 3 : In a pot, heat the oil and sauté the onion along with the garlic.
Step 4 : Next, add the potatoes and water, and cook everything for 10 minutes.
Step 5 : Once the potatoes are tender, add the strained corn mixture and cook over low heat, stirring constantly until the soup thickens.
Step 6 : Season with salt and pepper.
Step 7 : Then, add the slightly beaten eggs and cheese, and cook for about 5 minutes.
Step 8 : Finally, serve the soup piping hot and garnish with cheese pieces and chopped parsley.
Preparation (simple version)
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