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![Potato_Chowder_1]()
Ingredients 8 cups chicken stock 6 medium to large potatoes, cubed ⅓ cup scallions, chopped ⅓ cup cilantro, chopped 2 garlic cloves, grated ½ teaspoon red pepper flakes 1 cup low fat milk 2 cups queso fresco, crumbled Salt & pepper to taste 6 eggs (optional) 2 cups chicken, shredded (optional)![Potato_Chowder_2]()
Step 1 Chop all ingredients.![Potato_Chowder_3]()
Step 2 Add cubed potatoes to chicken stock and bring to a boil.![Potato_Chowder_4]()
Step 3 Add garlic, cilantro, scallions and red pepper flakes. Boil until potatoes are fork tender (about 10 minutes).![Potato_Chowder_5]()
Step 4 Add milk and stir in cheese until melted. Season with salt and pepper. Divide among 6 bowls and serve.![Potato_Chowder_6]()
Step 5 If you’re serving for breakfast, continue boiling and add eggs one at a time.![Potato_Chowder_7]()
Step 6 For lunch or dinner, add shredded chicken and cook until heated through.Potato and Cheese Chowder Soup
Pisca Andina is a soup typically served in the Andes region in Venezuela. It’s light, nutritious and full of good protein.
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- Potato and Cheese Chowder Soup
