Ingredients with Measurements:
- 2 tablespoons of vegetable oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon of ground cumin
- 1 teaspoon of paprika
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried thyme
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 cups of fresh or frozen corn kernels
- 1 large potato, peeled and diced
- 4 cups of chicken or vegetable broth
- 1 cup of milk
- 1 cup of grated cheese (cheddar, mozzarella, or a mix)
- Chopped fresh cilantro or parsley for garnish
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the cumin, paprika, oregano, thyme, salt, and black pepper. Cook for 1-2 minutes, stirring constantly.
3. Add the corn and potato to the pot and stir to combine.
4. Pour in the broth and bring to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Return the soup to the pot and stir in the milk and cheese. Cook over low heat until the cheese is melted and the soup is heated through.
7. Serve hot, garnished with chopped cilantro or parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Cook over medium heat until boiling, then reduce to low heat and simmer for 20-25 minutes.
Serving size:
This recipe makes 4-6 servings.
Nutritional information:
Calories: 320
Fat: 16g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 930mg
Carbohydrates: 30g
Fiber: 3g
Sugar: 8g
Protein: 14g
Substitutions for ingredients:
- You can use any type of cheese you prefer, such as feta or queso fresco.
- If you don't have fresh or frozen corn, you can use canned corn instead.
- You can use any type of broth you prefer, such as beef or pork.
Variations:
- Add diced carrots or sweet potatoes for extra sweetness and nutrition.
- Add a can of drained and rinsed black beans for extra protein and texture.
- Top with crumbled bacon or sliced avocado for extra flavor and texture.
Tips and tricks:
- Be careful when blending hot soup in a blender. Allow it to cool slightly before blending and blend in small batches.
- If the soup is too thick, add more broth or milk until it reaches your desired consistency.
- You can make this recipe ahead of time and reheat it on the stove or in the microwave.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating instructions:
Reheat the soup on the stove over low heat, stirring occasionally, or in the microwave until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with chopped cilantro or parsley.
Garnishes:
Chopped fresh cilantro or parsley, crumbled bacon, sliced avocado, or a dollop of sour cream.
Pairings:
Serve with crusty bread or tortilla chips for dipping.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
If the soup is too thin, simmer it over low heat until it thickens. If it's too thick, add more broth or milk.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it's safe to eat.
Food history:
Locro is a traditional South American stew made with corn and other ingredients such as potatoes, beans, and meat. It's a popular dish in countries such as Peru, Ecuador, and Argentina.
Flavor profiles:
This soup is creamy, cheesy, and slightly spicy with a hint of sweetness from the corn.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Ecuadorian