Colombian Chicken & Potato Soup

Ingredients

• 3½ to 4-pound frying chicken, cut up
• 3 quarts regular-strength chicken broth, homemade (page 53) or purchased (two 49½-oz. cans)
• 2 large russet potatoes, cut into 1-inch chunks
• 2 large onions, finely chopped
• 2 cloves garlic, minced or pressed
• ½ teaspoon thyme leaves
• ¾ teaspoon ground cumin
• 1 pound medium-size red thin-skinned potatoes
• 3 large carrots, cut into ¼-inch-thick slices
• 1 bay leaf
• 3 ears corn, cut into 1-inch lengths
• 2 firm-ripe avocados
• Lime wedges
• 1 cup chopped fresh cilantro (coriander)
• ½ cup thinly sliced green onions (including tops)
• ⅓ cup drained capers
• 1 cup whipping cream

Method

1. Reserve chicken neck and giblets for other uses, if desired. Rinse chicken, pat dry, and place in an 8 to 10-quart pan; add broth, russet potatoes, chopped onions, garlic, thyme, and cumin. Bring to a boil over high heat; then reduce heat, cover, and simmer for 20 minutes.
2. Cut thin-skinned potatoes into halves; add to pan with carrots and bay leaf. Cover and continue to simmer until meat near thighbone is no longer pink when slashed (20 to 25 more minutes). Skim and discard fat from broth. Add corn; cover and simmer until corn is hot (about 5 more minutes). Meanwhile, pit, peel, and quarter avocados.
3. Ladle broth, chicken, and vegetables into wide soup bowls. Pass lime wedges to squeeze into soup; offer avocados, cilantro, green onions, capers, and cream to add to individual portions. Eat with knife and fork. Makes 6 to 8 servings.