Columbian Potato Soup

Columbian Potato, Corn & Chicken Soup with Capers

This hearty soup is substantial enough for a main course. While more like stew, traditional recipes call for cutting the corn into chunk, as well as serving chicken on-the-bone. Here, shredded chicken is simply easier to eat. This soup contains both pureed and chunks for depth.

Ingredients

(1) 4lb chicken, quartered
(3) tbl butter
(2) medium onions peeled and finely chopped
(2) garlic cloves, peeled and finely chopped
(2) tsp cumin seeds
(1) heaping tsp fresh chopped ginger
(6) cups basic brown chicken broth
1lb large yukon gold, Yellow Finn or small Russet potatoes, peeled and kept in cold water to prevent darkening
(4) medium tomatoes coarsely chopped (don’t bother seeding or peeling)
(2) ears corn, shucked – or (1) 10oz frozen
(4) small fingerling potatoes or new potatoes, simmered until soft, peeled while warm and cut in half
(1) cup heavy cream
(2) tbl chopped cilantro leaves
(3) tbl capers (preferrably nonpareil)

Directions

Season chicken with salt/pepper. Melt butter over medium-high heat in saute pan large enough to hold chicke in a single layer. Put the chicken, skin-side down and brown for 8 min and 5 min on flesh side. Transfer to to large plate or bowl. Using the pan with droppings, add onions, garlic, cumin, ginger and sweat onions; pour in broth. Thinly slice Yukon potatoes and add. Add tomatoes, chicken and simmer until potatoes are completely soft and chicken firm to touch (about 15 minutes). Remove chicken and skim fat from top of soup. Puree.

Discard skin and bone from chicken, shred remaining strips.

Cut kernels from corn, add to soup along with softened fingerling potatoes. Add cream, cilantro, capers and chicken. Bring to simmer (about 5 minutes). Season to taste with salt and pepper.

Adapted from “Splendid Soups” ISBN0-471-39136-0