*  Exported from  MasterCook  *

                    Colombian Chicken and Potato Soup

Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups                            Chicken
                Vegetables                       Ethnic

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    Broiler-fryer chicken -- Cut up (3 1/2-4 lbs)
  12      cups          Chicken broth
   2      large         Russet potatoes,peel -- 1"cubed
   2      large         Onions -- fine chopped
   2                    Garlic cloves -- minced
     1/2  teaspoon      Dried thyme leaves
     3/4  teaspoon      Ground cumin
   1      pound         Red new potatoes; sm -- scrub
   3      large         Carrots -- 1/4-in. slices
   1                    Bay leaf
   3                    Ears corn; husk -- 1-in.chunks
                        -----CONDIMENTS-----
   1      cup           Fresh cilantro
   2                    Firm-ripe avocados -- Pitted, peeled, slic
                        with lime juice
     1/2  cup           Green onions; thin sliced -- Including tops.
     1/3  cup           Capers -- drained
   1      cup           Heavy cream
   3                    Limes -- cut in wedges

NOTE: After the soup is prepared, each diner adds condiments of choice.
Rinse chicken and pat dry; pull off and discard lumps of fat. Set breast pieces aside
; place remaining chicken in an 8- to 10-quart pan and add broth, russet potatoes, 
onions, garlic thyme and cumin. Bring to a boil over high heat; reduce heat, cover and
 simmer until meat at thighbone is no longer pink, 20 to 25 more minutes.
 (At this point, you may let cool, then cover and refrigerate until next day.)
 Skim (or lift off) and discard fat from soup. Bring to a boil over high heat; add corn.
 Reduce heat, cover, and simmer until corn is hot, about 5 minutes. Offer condiments
 to add to invividual servings
. CONDIMENTS: Arrange condiments in separate bowls and serve with soup.

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