Ajiaco-Style Chicken, Corn & Potato Soup

Ingredients

• 1½ lb Chicken Thighs
• 2 lb potatoes, mixed types if possible (russet + waxy), some diced small, some chunked
• 2 ears corn, cut into thick wheels (or 2 cups kernels)
• 8 cups chicken stock
• 4 scallions, whole, plus more sliced to finish
• 1 tsp dried oregano (stand-in for guascas, the elusive traditional herb)
• Capers, sliced avocado, and cream, to serve
• Salt and pepper

Method

1. Simmer the Chicken Thighs in the stock with the whole scallions and oregano until cooked through (165°F), about 15 minutes. Lift out and shred; discard the scallions.
2. Add the potatoes — and here's the trick: the small-diced russets dissolve into the broth and thicken it naturally, while the waxy chunks hold shape. Two textures, one pot.
3. Simmer 20 minutes, stirring now and then, until the broth turns creamy from the dissolved potato.
4. Add the corn wheels for the final 8 minutes and return the shredded chicken to warm.
5. Serve with the traditional trinity on the table: capers, avocado, and a swirl of cream. Every spoonful gets customized — that's the Bogotá way.