Slow-Cooked Bolivian Potato and Corn Stew
A hearty stew combining traditional Bolivian staples—potatoes and corn—with aromatic spices for a comforting meal. This latin american-inspired soups (vegetarian) ready in about 55 minutes pairs yellow potatoes, fresh corn kernels, white onion 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 a quick salad or grain on the side. 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, peeled and diced into 1-inch cubes yellow potatoes
- 2 cups, cut from 2 ears fresh corn kernels
- 1 large, finely chopped white onion
- 3, minced garlic cloves
- 4 cups vegetable broth
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1/4 cup, chopped fresh cilantro
- 1 1/2 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped white onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1 tsp dried oregano, and 1/2 tsp smoked paprika, cooking for 1 minute to toast the spices.
- Step 3: Add 4 medium diced yellow potatoes and 2 cups fresh corn kernels, stirring to coat with spices.
- Step 4: Pour in 4 cups vegetable broth, then season with 1 1/2 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer, covered, for 30-35 minutes until potatoes are tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Adjust seasoning if needed, then serve warm.
Frequently asked questions
How long does Slow-Cooked Bolivian Potato and Corn Stew take to make?
Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Bolivian Potato and Corn Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep yellow potatoes from drying out.
Can I substitute ingredients in Slow-Cooked Bolivian Potato and Corn Stew?
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 Slow-Cooked Bolivian Potato and Corn Stew 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 Slow-Cooked Bolivian Potato and Corn Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
