Columbian Potato Stew
I’ve made this so many times, pretty much every time we have company, this is what we make. It sounds soooo simple but it is the BEST soup ever.
It’s NOT low fat.
1 whole chicken cut up. (wings, breasts, legs, thighs) with skin and bone!!
1 whole white onion chopped
1/2 lb russet potato, peeled and chopped
1/2 lb each red, yellow (not peeled) and sweet potato (peeled) chopped into bites
6 cups chicken broth
1/2 c sour cream
1/2 c heavy cream
a pinch fresh oregano
salt and pepper to taste
3 ears corn, or about a cup of frozen corn. It looks fancier with the ears of corn cut in slices, but I don’t like eating corn off the cob.
Season chicken with salt and pepper, roast in oven for an hour or so. (Get the chicken skins really nice and crispy…. YUMMY!)
While the chicken is cooking, make the soup.
sautee onion in your pan in oil until it starts to brown, no longer. Add broth. Add peeled chopped russets and cook those down (that’s the thickener)
Add the other 3 types of potatoes, the oregano when the russets are soft. Add corn when the other potatoes are almost done.
This is the most important part…..
1 c diced white onion
2-3 jalepenos chopped (take out the seeds and ribs if you’re a weenie)
1/2 cup chopped cilantro
juice of 3 limes
mix that together and set aside.
Add the cream and sour cream to the stew, and it’s ready to serve.
Ladle the soup into a huge bowl. Top with a piece of chicken or 2, and a big spoonful of the salsa.
It is SO good. Everyone I have made this for has begged for the recipe.
It is so simple but impresses everyone.