Bogota Four Potato Chowder w/ Chicken
Source of Recipe
The Daily Soup Cookbook
List of Ingredients
- 4 Tbsp peanut oil
- 1 whole chicken (about 4 pounds), cut up
- 8 cups mineral or filtered water
- 1 large spanish onion, chopped
- 2 celery stalks, chopped
- 2 red bell peppers, seeded and chopped
- 3 garlic cloves, minced
- 1 habanero chile pepper, halved and seeded
- 2 1/2 tsp ground cumin seeds
- 2 tsp kosher salt
- 1 tsp paprika
- 1/4 tsp cayenne
- 4 purple potatoes, peeled and cut into 1-inch cubes
- 3 Yukon Gold potatoes, peeled and cut into 1-inch cubes
- 3 red bliss potatoes, cut into 1-inch cubes
- 1 Idaho potato, peeled and diced
- 1/2 cup heavy cream
- 1/2 cup chopped fresh cilantro
Instructions
- Heat 2 tablespoons of the oil in a large stockpot over medium heat. Add the chicken pieces and brown on all sides. Add the water, bring to a boil, reduce heat, and simmer for 10 minutes, until the chicken is cooked through. Remove the chicken with a slotted spoon, reserve the poaching liquid, and when cool enough to handle remove the meat from the bones and set aside. Strain the poaching liquid to remove solids, reserving 6 cups, and set aside.
- In a blender or food processor, puree the onion, celery, red peppers, 2 of the garlic cloves, and chile.
- Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat and add the pureed onion mixture. Sweat for 4 minutes, until tender.
- Add the cumin, salt, paprika, and cayenne and stir to coat the vegetables.
- Return 4 cups of the chicken poaching liquid to the pot and add the chicken and all four potato varieties.
- Bring to a boil, reduce heat, partially cover, and simmer for 20 minutes, adding remaining stock if necessary.
- Stir in heavy cream.
- Remove from the heat and stir in the remaining garlic cloves and cilantro.
Final Comments
Makes 12 cups
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