A thick, comforting Andean chowder where olluco leads alongside potato, broad beans, fresh cheese, milk, and egg. Ají panca and huacatay give it unmistakable highland character without relying on purchased stock or an overloaded ingredient list.
Turn what you find into an experience you can actually bring to your kitchen.
Wash the olluco well and cut it into thin strips. Peel the yellow potatoes and cut them into medium cubes. Finely chop the red onion and huacatay. Have the broad beans ready before starting the pot.
Heat the vegetable oil in a large pot over medium heat. Add the red onion and cook for 4 to 5 minutes, until soft and translucent. Add the ground garlic and ají panca paste and cook for another 2 minutes, stirring, until fragrant and the chile paste no longer tastes raw.
Pour in the water, add the olluco and salt, and bring to a boil. Cook over medium heat for 10 minutes. Add the yellow potatoes and broad beans and continue for 10 to 12 minutes, until the potato is tender, the olluco is cooked but still distinct, and the broth has gained body.
Reduce the heat and add the evaporated milk and cubed fresh cheese. Cook for 2 minutes over low heat, stirring gently without letting it boil hard, until the broth becomes creamy and slightly thick and the cheese begins to soften without disappearing completely.
Lightly beat the eggs and pour them into the chowder in a thin stream while stirring very gently to form ribbons. Cook for 1 minute, turn off the heat, and add the chopped huacatay. Rest for 2 minutes and serve piping hot. And that's it! It should be thick but still brothy, with olluco clearly leading and small pieces of cheese throughout. 🧡
