Light Smoked Corn Ajiaco with Shredded Chicken and Crispy Guascas

Instructions

1. 1

   1. Heat a large skillet or grill pan over medium-high heat. Brush with the vegetable oil and char the corn pieces for 6 to 8 minutes, turning them until lightly blistered and smoky. Set aside.

2. 2

   2. In a large pot, combine the water, chicken breast, scallions, garlic, half of the guascas, salt, and black pepper. Bring to a boil, then reduce to medium heat and cook for 20 minutes, until the chicken is cooked through and tender.

3. 3

   3. Remove the chicken breast from the pot. Shred it into medium strands and set aside. Keep the broth in the pot with the scallions, garlic, and guascas.

4. 4

   4. Add the pastusa potato, sabanera potato, criolla potatoes, and smoked corn to the broth. Cook over medium heat for 25 minutes, stirring occasionally so part of the pastusa potato breaks down and naturally thickens the soup.

5. 5

   5. Add the milk, heavy cream, and shredded chicken. Cook for 10 more minutes over low heat, without letting it boil hard, until the texture is creamy yet light. Adjust salt and pepper if needed.

6. 6

   6. Meanwhile, preheat the oven to 350°F / 175°C. Mix the butter with the remaining guascas and spread on a small tray or oven-safe pan. Bake for 4 to 5 minutes, watching closely, until the guascas are fragrant and crisp but not burnt.

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   7. Turn off the heat and stir in the fresh cilantro. Let the soup rest for 3 minutes so the flavors settle together.

8. 8

   8. Serve the ajiaco in deep bowls with capers, sliced avocado, a little of the crispy guascas, and lime wedges on the side so each person can finish it to taste.