Peruvian-Style Corn, Pepper, and Chicken Soup

Ingredients

8 cups reduced-sodium chicken broth

• 2 bone-in, skin-on chicken breasts (about 2 lbs.)
• 3 ears corn, husked and cut crosswise into 1-in. rounds
• 1 1/2 red bell peppers, cut into 3/4-in. chunks
• About 1 tbsp. aji amarillo paste*
• Juice of half a lemon
• 1/3 cup roughly chopped flat-leaf parsley

Preparation

1. 1. Put broth and chicken in a large pot. Bring to a boil, then reduce to a gentle simmer and cook until chicken is cooked through, about 20 minutes. Transfer to a plate and allow to cool. Skim broth.
2. 2. Add corn and bell peppers to broth and bring to a boil, then reduce to a simmer and cook until peppers and corn are just tender, about 5 minutes. Meanwhile, remove skin and bones from chicken and shred meat into pieces.
3. 3. Return shredded chicken to pot and stir in chile paste to taste and lemon juice. Ladle into bowls and sprinkle with parsley.
4. *Aji amarillo is a yellowish orange, fruity-hot chile from Peru. Find the paste at Latino markets.

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Crispy Corn Cakes

Crispy Corn CakesMakes 12

Ingredients:3 ears of corn, kernels cut off the cob
1 shallot, diced
2 green onions, thinly sliced
2 garlic cloves, minced
1 egg, lightly beaten
1/3 cup all purpose flour, sifted
3 tablespoons vegetable oil
salt and pepper to taste

1. Place corn kernels, shallot, green onions, and garlic into a large mixing bowl and gently fold together.
2. Add egg, followed by the flour and stir until well combined. Season with salt and pepper.
3. Pour oil into a heavy bottomed skillet and place over medium heat.
4. Place a small amount of the mixture (about ¼ cup) into the heated skillet and gently press down to flatten.
5. Sauté for about 5 minutes, on each side, or until golden brown.
6. Remove from heat and drain on paper towels. Season with salt and pepper. Serve.

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