Bolivian Corn Chowder

Bolivian Corn Chowder

Time: 38 mins

Ingredients

• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 medium potatoes, peeled and shredded
• 1 (17 ounce) can corn
• 1 (17 ounce) can creamed corn
• 1 (16 ounce) can chicken broth
• 1 (4 ounce) can diced chilies
• 1/2 teaspoon chipotle chile in adobo
• 4 garlic cloves, minced
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1 cup half-and-half
• 1/2 teaspoon salt
• 2 limes

Directions

• 1 In a large saucepan, heat olive oil over medium heat. Add onion and cook, stirring occasionally until softened, about 3 minutes.
• 2 Add shredded potatoes, both cans of corn and the chicken broth. Reduce heat to medium-low. Cover and cook for 15 minutes.
• 3 Add diced green chilies (don\u2019t drain), chipotle sauce, garlic, oregano and cumin. Continue cooking, covered, for 10 minutes.
• 4 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.