Potato Corn and Chicken Stew (Ajiaco)

This stew gets most of its creamy texture from the potatoes. Cubed Yukon gold potatoes impart a golden color, while grated Russets release their starch to provide a velvety mouthfeel without added cream. Grate the potatoes on the small holes of a box grater to make sure they dissolve into the broth. Potato Corn and Chicken Stew
or Ajiaco is a creamy and hearty recipe that is best served with a crusty loaf of bread for dipping.

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