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Colombian Ajiaco Bogotano (Chicken, Potato and Sweet Corn Chowder with Capers)
The iconic comfort stew of Bogotá: a thick, velvety chowder crafted from tender chicken breast simmered with three varieties of potatoes that melt into a luscious base, sweet corn cobs, capers, and cream.
Prep
20 min
Cook
45 min
Total
65 min
Ingredients
4servings
- Chicken breast600 g
- Potatoes, sliced thin and cubed so they break down800 g
- Yellow onion, chopped1 piece
- Garlic cloves, minced3 clove
- Heavy cream or sour cream for serving80 g
- Water or chicken broth1400 ml
- Salt1.5 tsp
Preparation Steps
1
Combine chicken breast, water, onion, garlic, and salt in a pot. Simmer for 25 minutes until cooked through.
25 min timer
2
Transfer chicken to a plate and shred into bite-sized strands. Add potatoes and 2 sweet corn cobs cut into rounds to the pot.
5 min timer
3
Boil for 20 minutes, stirring occasionally so starch dissolves and thickens broth into a velvety soup.
20 min timer
4
Return shredded chicken to heat through. Ladle into wide bowls and serve with a dollop of cream, capers, and avocado wedges.
2 min timer
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Provenance & Public Domain Audit
Source: Pan-American Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & Latin American Culinary Archives)
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
