Bolivian Potato and Corn Stew with Aji Sauce
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 soups (vegetarian, gluten free) ready in about 45 minutes blends (from about 2 ears) fresh corn kernels, vegetable broth, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 medium (about 600g), peeled and cut into 1-inch cubes yellow potatoes
- 1 cup (from about 2 ears) fresh corn kernels
- 4 cups vegetable broth
- 1 medium, finely chopped onion
- 3 cloves, minced garlic cloves
- 2 tbsp aji amarillo paste
- 2 tbsp olive oil
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
Instructions
- 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.
- Step 2: Stir in 2 tbsp aji amarillo paste and cook for 1 minute until the aroma intensifies.
- 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.
- Step 4: Reduce heat to medium-low and simmer uncovered for 20 minutes until potatoes are tender and broth slightly thickens.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bolivian Potato and Corn Stew with Aji Sauce take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Bolivian Potato and Corn Stew with Aji Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Bolivian Potato and Corn Stew with Aji Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bolivian Potato and Corn Stew with Aji Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Bolivian Potato and Corn Stew with Aji Sauce vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
