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South American   -   Creamed Potato And Chicken Soup (Colombia)   adapted from The Art of South American Cooking

  • 2 Pounds Chicken
  • 8 Cups Chicken Stock
  • 1 Medium Onion -- cut in half
  • 1 Medium Bay Leaf
  • 1/2 Teaspoon Cumin
  • 1/4 Teaspoon Thyme
  • Salt And Pepper -- to taste
  • 2 Pounds Assorted Potatoes -- peeled and cubed
  • 1 Cup Corn
  • 1 Cup Half And Half
  • 1 Medium Avocado -- thinly sliced
Directions Combine chicken and stock and bring to boil. Add the onion, bay leaf, cumin, thyme, salt and pepper. Reduce heat to a simmer and cook uncovered for 30 minutes. remove chicken from pot and cut into thin strips. Strain the stock and return it to the pot Bring to a boil, add potatoes and cook until they are very soft and can be mashed against the side of the pot. Add corn and chicken meat and simmer uncovered for 5 minutes. To serve divide the cream among 6 bowls, add soup, garnish with avocado and serve.
Serves 6
Time to Make 0:00

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