Bolivian Corn Chowder
Warm, hearty, and bursting with bold South American flavors, Bolivian Corn Chowder is the ultimate comfort food for your next cozy meal. This creamy soup combines the natural sweetness of fresh corn kernels with tender russet potatoes, aromatic garlic, and a touch of smoky paprika. Infused with authentic aji amarillo paste (optional for added zest) and finished with a splash of heavy cream, every spoonful delivers a perfectly balanced blend of creamy and earthy goodness. The partial blending technique creates a luscious texture while preserving some chunky bites for added depth. Garnished with fresh cilantro, this chowder is best served piping hot alongside crusty bread for dipping. Easy to make in under an hour, it’s a perfect recipe for weeknight dinners or impressing guests with vibrant, globally inspired cuisine.
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Recipe Information
Ingredients
- 3 cups fresh corn kernels (from about 4 ears of corn)
- 2 medium-sized russet potatoes, peeled and diced
- 1 medium-sized yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 4 cups vegetable broth
- 1 cup heavy cream or evaporated milk
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon aji amarillo paste (optional, for authentic flavor)
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until softened and translucent.
Stir in the garlic, cumin, and paprika, and cook for another 1-2 minutes until fragrant.
Add the diced potatoes, corn kernels, and aji amarillo paste (if using) to the pot. Stir to coat the vegetables in the spices.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 20 minutes or until the potatoes are tender.
Using an immersion blender, blend the soup partially to create a creamy consistency while still leaving some chunks. If you don’t have an immersion blender, transfer about half of the soup to a regular blender, puree it, and return it to the pot.
Stir in the heavy cream or evaporated milk, and cook for another 5 minutes over low heat, stirring frequently to prevent sticking.
Add the chopped cilantro, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnishing with additional cilantro if desired. Serve hot with crusty bread or toasted rolls on the side for dipping.
Nutrition Facts
Calories |
2292 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.3 g | 159% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4958 mg | 216% | |
| Total Carbohydrate | 270.4 g | 98% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 67.5 g | ||
| Protein | 51.8 g | 104% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5617 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
