Chupe Andino de Mérida (Venezuelan Highland Chicken, Corn, Potato & Cheese Chowder) – Authentic Venezuela Recipe
From the misty Andes of Mérida: a creamy potato-and-corn soup topped with melting cheese and avocado.
- Country of Origin
- 🇻🇪 Venezuela (South America, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Shredded chicken, Andean potatoes and sweet corn, Cubed white cheese and avocado, Cilantro, Scallions
Ingredients for Chupe Andino de Mérida (Venezuelan Highland Chicken, Corn, Potato & Cheese Chowder) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded chicken, prepped into bite-sized pieces
- 1.5 cups Andean potatoes and sweet corn, washed and trimmed
- 1 cup cubed white cheese and avocado
- 1 medium onion and 3 cloves garlic, finely minced with cilantro
- 1.5 tbsp traditional Venezuela seasoning (scallions, garlic, touch of cream)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and cilantro for 3–4 minutes until fragrant.
- Stir in scallions, garlic, touch of cream and toast for 45 seconds to release the essential oils of Venezuela's kitchen.
- Add shredded chicken and Andean potatoes and sweet corn, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in cubed white cheese and avocado, adjust seasoning, and ladle steaming hot into deep bowls.