Bolivian Potato and Corn Stew with Aji Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting Bolivian stew combining native potatoes and corn simmered in a savory broth, served with a spicy aji pepper sauce. This Latin American-inspired soup recipe (vegetarian, gluten free), ready in about 45 minutes, pairs yellow potatoes, fresh corn kernels, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 30 min Serves 4 Latin American cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped medium onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
  2. Step 2: Stir in 2 tbsp aji amarillo paste and cook for 1 minute until the aroma intensifies.
  3. Step 3: Add 4 cups vegetable broth, 4 medium peeled and cubed yellow potatoes (about 600g), and 1 cup fresh corn kernels, bring to a boil.
  4. Step 4: Reduce heat to medium-low and simmer uncovered for 20 minutes until potatoes are tender and broth slightly thickens.
  5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice, then stir in 1/4 cup chopped fresh cilantro just before serving.

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