Chilean Corn Stew

local_grocery_store Ingredients

• 2 tablespoons Olive oil, divided
• 1 Onion, chopped
• 3 cloves Garlic, minced
• 1 Red bell pepper, diced
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 1/4 teaspoon Cayenne pepper
• 4 cups Frozen corn (thawed)
• 4 cups Vegetable broth
• 2 Potatoes, peeled and diced
• 1 teaspoon Salt (or to taste)
• 1/2 teaspoon Black pepper (or to taste)
• 1/4 cup Fresh cilantro, chopped (for garnish)

restaurant_menu Method

1. 1.In a large pot, heat 1 tablespoon of olive oil over medium heat.
2. 2.Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent and the garlic is fragrant, about 5 minutes.
3. 3.Add the diced red bell pepper, ground cumin, ground paprika, and cayenne pepper to the pot. Stir to combine and cook for another 2 minutes.
4. 4.Add the thawed corn, vegetable broth, and diced potatoes to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the potatoes are tender.
5. 5.Using an immersion blender or a regular blender, blend about half of the stew until smooth. This will help thicken the stew while still leaving some texture.
6. 6.Season with salt and black pepper to taste.
7. 7.Serve the Chilean Corn Stew hot, garnished with fresh chopped cilantro.
8. 8.Enjoy!

lightbulb_outline Tips

• chevron_rightFor a creamier texture, you can stir in some coconut milk or heavy cream before serving.
• chevron_rightIf you want to add some protein, you can stir in cooked chicken or shrimp.
• chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• chevron_rightThis stew pairs well with crusty bread or cornbread on the side.