Colombian Chicken Soup

A co-worker once taught me to make Colombian Chicken Stew, and the taste was eye-opening for me. Here was a hearty soup but the flavors were fit for summer, lively with cilantro, capers and lime. 

I was craving some today, but today's hot and humid weather did not exactly make me want to stew a chicken for half a day. So I came up with a delicious rendition that I could make in a fraction of the time using a homemade stock I had frozen over winter, and some ingredients I had stocked in the fridge. The best part is that corn is in season, and is way more flavorful than the dreadful tasteless yuck available in winter months. 

Finish with a spoonful of heavy cream per bowl. There is something so appetizing about seeing that swirl of richness in all the sharp, summery flavor. The capers add a briny bite that finish the dish. The only thing missing from this chicken soup was the chicken.

4 C. Chicken Stock

2 Large Yukon Gold Potatoes, peeled and cubed

2 cloves garlic, peeled and split in half

1 small bunch of Cilantro, tied

1/4 Lime 

2 ears corn, husked, and broken into two

Throw the above into a pot, and bring to a boil, cover and simmer until potatoes are tender. Throw away the Cilantro and Lime. Set corn aside for serving. Blend the rest. Season with Salt and Pepper to taste. 

To Finish: 

1 T. Heavy Cream

Capers

Fresh Cilantro

And if you have it, Chicken and Avocado (I had neither, and it was still delicious.)

I served it with slices of bread I threw under the broiler w/ olive oil until both chewy and crunchy, and topped with fresh ricotta, cherry and pear tomatoes, cilantro and capers.