A hearty Andean chowder built around pearled wheat, potatoes, squash, broad beans, egg, milk, and fresh cheese. The wheat brings body and bite while yellow chile and oregano give the pot its unmistakable home-style highland character.
Turn what you find into an experience you can actually bring to your kitchen.
Rinse the pearled wheat thoroughly in a colander. Cut the white potatoes and squash into medium cubes, finely chop the red onion, and chop the yellow chile after removing its veins and seeds. Have the broad beans ready before starting.
Heat the vegetable oil in a large pot over medium heat. Add the red onion and cook for 4 minutes, until soft. Add the ground garlic, yellow chile, dried oregano, and salt and cook for another 2 minutes, stirring, until fragrant and the chile no longer tastes raw.
Add the water and pearled wheat. Bring to a boil, reduce to medium-low heat, and cook partially covered for 30 to 35 minutes, stirring occasionally, until the wheat is tender and plump while retaining a gentle bite. The broth will begin thickening naturally.
Add the white potatoes, squash, and broad beans. Cook for another 10 to 12 minutes, until the potato is tender, the beans are cooked, and some of the squash begins to break down slightly, thickening the chowder without turning it into a purée.
Lightly beat the eggs and pour them in a thin stream while stirring gently to form ribbons. Cook for 1 minute. Reduce the heat to low, add the fresh milk and cubed fresh cheese, and heat for 1 to 2 minutes without allowing a hard boil.
Turn off the heat, add the chopped cilantro, and rest for 2 minutes. Serve piping hot. And that's it! The chowder should be thick but still brothy, with tender whole wheat kernels, soft potato, integrated squash, and small cubes of cheese throughout. 🧡
