Ajiaco bogotano (creamed chicken and potato soup with avocado and capers)

MAKES 8 SERVINGS

1 (3½- to 4½-pound) chicken, cut into quarters

Enough cold water to completely cover the chicken

1 can beef consomme

1 large onion

1 bay leaf

2 teaspoons cumin

Dried thyme to taste (optional)

Salt to taste

½ teaspoon black or white pepper

2 pounds potatoes, peeled and cut into ½-inch slices

24 ounces frozen corn

Heavy cream

Capers

Sliced ripe avocados

In a large, heavy soup pot, combine chicken and water. Bring the stock to a boil and skim off any fat as it rises to the surface. This takes about half an hour. Add the consomme, onion, bay leaf, cumin, thyme (if using), salt and pepper. Reduce the heat to low and simmer until the chicken is tender.

Transfer the chicken to a platter and discard the onion and bay leaf. Remove the chicken from the bones, take off the skin, and cut the meat into bite-size chunks.

Cool stock for several hours and remove the fat that rises to the surface. Reheat stock to simmering and drop in potatoes and cook until tender. Mash them with a potato masher in the stock. Add the corn and chicken and cook until the corn is tender and the soup is nicely stewed. Ladle into 8 deep bowls and serve with cream, avocado and capers on the side.

Nutrition facts per serving: 507 calories, 16 g fat, 6 g saturated fat, 159 mg cholesterol, 42 g carbohydrates, 50 g protein, 191 mg sodium, 5 g fiber