Method as per Elvira
Ingredients: for a large family setting – reduce if it’s less than 4 servings
- 1 – 2 Chicken (cut in separate pieces)
- 1 – 2 cups of Frozen Corn Niblets or 3 fresh cutup Corn Cobs
- 1 – 5lb bag White Potatoes (cut in chunks)
- 1 tbsp. Salt
- 1 Onion peeled and cross-slit at the top
- 2 tbsp. Colombian ‘ GUASCAS ‘ dry Leaves special herb
Serving preparation:
- 1 – 2 Green Onions (chopped small)
- 1 container of Sour Cream
- ½ a Green, Yellow and Red Peppers (chopped small)
- ¼ cup of Capers
*Place items in individual plates for serving. *
Method:
- Wash and clean Chicken and cut in small pieces, boil in water with 1 tbsp. Salt, add the onion and remove most of the froth and place in a bowl, discard once it no longer shows on the top of the pot
Cook well till meat is removed from the bones. Set aside and let it cool and remove bones from the chicken and place it back in the soup.
- Peel and clean the Cobs and cut in small round slices and drop them in the Chicken soup or if using Kernels niblets frozen Corn just drop them at the end.
- Peel, wash and cut Potatoes in chunks, boil in water in a separate pot with 1 tbsp. of Salt till it’s done. Take a few of the Potato chunks aside in a plate and set aside for later use. Take the rest and mash them up (without the butter and milk). Then add them in the soup, adding the Colombian herb leaves.
- Boil till Chicken, Corn and Potato become thickening. Add the rest of the Potato chunks, salt and pepper at the end.
Serve soup hot, pour Topping on individual serving, a tablespoon of each item starting with the Sour cream on top. Then place 1 tbsp. of Peppers and the Onions, lastly a tbsp. of Capers
This Soup is wonderful as a full meal, or as a first course serving on a Winter evening dinner.
A Lifetime of Recipes 