Chunky Potato-and-Corn Chowder with Mild Chile

A chunky potato-and-corn chowder simmered with mild chile and cumin until the cubes soften and the kernels sweeten the broth. It echoes Frost Fields of the Storehouse, where Andean night frost once readied highland potatoes for the Inca storehouses.

Serves 4

Estimate for one serving

• 360 cal
• 6.4g protein
• 20g carbs
• 4.2g fat
• 4.5g fiber

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Ingredients

• 1.5 lbs potatoes
• 2 cups frozen corn kernels
• 1 medium onion
• 2 tsp mild chile powder
• 1 tsp ground cumin
• 4 cups vegetable broth
• 3 garlic cloves
• 1 tsp salt

Instructions

1. 1Dice potatoes into 1-inch chunks and finely chop onion and garlic.
2. 2In a large pot, sauté onion and garlic over medium heat for 5 minutes until softened.
3. 3Add cumin, mild chile powder, potatoes, corn, and broth, then bring to a boil.
4. 4Reduce to a simmer, cover, and cook for 25 minutes until potatoes are tender, seasoning with salt before serving.