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Chicken and Potato Stew with Corn

This filling stew, called ajiaco in South America, is just the kind of stick-to-your-ribs comfort food that will warm you up on cold winter’s nights.

Serves 6
Ready in 35 mins
Prep time 5 mins
Cooking time 30 mins
201 calories per serving


> 1/4 cup fresh cilantro, plus more for garnish
> 1 lb Yukon Gold potatoes, scrubbed
> 1 medium russet potato, peeled
> 3 bay leaves
> 6 cups reduced-sodium chicken broth
> 1 tsp salt
> 2 cups frozen corn kernels, thawed
> 3 cups shredded cooked chicken
> 1/4 cup light sour cream


Finely chop the cilantro and add to a large saucepot. Cut all the potatoes into ½-inch chunks and add to the saucepot along with the bay leaves, broth, and 1 tsp salt. Partially cover and heat to a boil on high. Reduce heat and simmer, partially covered, 8 min., stirring occasionally.
Add the corn and chicken. Simmer another 15 min., until Yukon Gold potatoes are tender and russet potatoes begin to fall apart, stirring occasionally.
Season with salt and pepper to taste. Remove the bay leaves. To serve, garnish with additional cilantro and a dollop of sour cream.

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