Locro de Papas
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Cooking Time
mins -
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Prep time
mins -
Serves
people
- 2 Tbsp. margarine
- 1 medium onion, chopped
- 1 1/2 tsp. aji amarillo chili pepper paste
- 1 small butternut squash, peeled and cubed
- 1 lb. potatoes, peeled and cubed
- 3 cloves garlic, finely chopped
- 4 cups water
- 1 cup 2% milk
- 1 Tbsp. Knorr® Chicken flavor Bouillon
- 2 cups baby spinach leaves
- 1 cup frozen whole kernel corn
- 1/4 cup crumbled queso fresco
Chicken Granulated Bouillon
Discover Knorr® Latin Flavors: Chicken Granulated Bouillon. Use this handy and versatile bouillon to enrich the flavor of any chicken dishes. View detailsOpens in new window
- 1 Melt margarine in large saucepot over medium heat and cook onion, stirring frequently, until tender, about 6 minutes. Stir in aji amarillo and cook, stirring occasionally, 1 minute. Add squash and potatoes and cook, stirring occasionally, until coated, about 2 minutes. Stir in garlic and cook 30 seconds. Stir in water, milk and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, until potatoes and squash are very tender, about 20 minutes. Lightly mash with potato masher.
- 2 Stir in spinach and corn and simmer until spinach is wilted, about 5 minutes. Remove from heat, then sprinkle with cheese. Garnish, if desired, with chopped cilantro.