Bolivian Chowder

Bolivian Chowder Recipe - Onion, Potatoes, Sausage, and American Cheese

Region / culture: Bolivia, USA | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Bolivian Chowder, a hearty and comforting dish, is a testament to the rich culinary traditions of Bolivia. This recipe brings together simple ingredients to create a flavorful and satisfying meal that is perfect for cold days or any time you crave a comforting bowl of soup. With its unique combination of potatoes, cheese, and Little Smokies hot dogs, this chowder is a delightful twist on traditional soup recipes, offering a creamy texture and a depth of flavor that is sure to please.

History

The origins of Bolivian Chowder can be traced back to the diverse culinary landscape of Bolivia, where soups and stews are staple dishes. This particular recipe is a fusion of traditional Bolivian flavors with American influences, showcasing the adaptability and creativity of Bolivian cuisine. Over time, it has evolved into a beloved dish among those who appreciate its comforting warmth and rich taste.

Ingredients

1 large onion, sliced
2 tbsp butter or margarine
4 cup potatoes, cubed
2 cup cold water
1 cup celery, sliced
2 tsp salt
0.25 tsp pepper
2 cup milk
2 tbsp flour
1 (12 oz (340 g)) package Little Smokies sausage or hot dogs, sliced
0.5 lb (227 g) american cheese, cubed

How to prepare

Cook and stir onion in butter in a 3 qt (2.84 liter) saucepan over medium-high heat until tender.
Add potatoes, water, celery, and seasonings.
Bring to a boil.
Reduce heat and cover.
Simmer for 15 minutes or until vegetables are tender.
Gradually add a small amount of milk to flour, stirring until well blended.
Gradually add the flour mixture to the hot vegetables, stirring constantly.
Stir in the remaining milk and sausage; cook, stirring constantly, until the mixture boils and thickens.
Add American cheese and stir until melted.

Variations

For a vegetarian version, omit the Little Smokies hot dogs and add more vegetables, such as carrots or corn. You can also substitute the American cheese with a plant-based cheese to make it vegan.

Cooking Tips & Tricks

To ensure your Bolivian Chowder turns out perfectly, consider the following tips:

- Use a heavy-bottomed pot to prevent the soup from sticking and burning.

- Cook the onions until they are translucent to bring out their sweetness.

- Be sure to simmer the vegetables until they are tender for the best texture.

- Gradually add the milk to the flour to avoid lumps in your chowder.

- Stir the chowder constantly as it thickens to ensure a smooth consistency.

- Add the cheese at the end and stir until just melted to avoid overcooking, which can cause the cheese to separate.

Serving Suggestions

Bolivian Chowder is best served hot, garnished with fresh parsley or chives for a pop of color and flavor. It pairs wonderfully with crusty bread or a side salad for a complete meal.

Cooking Techniques

For a smoother chowder, you can blend part of the soup before adding the cheese and hot dogs. This technique creates a creamy base while still retaining some texture from the remaining ingredients.

Ingredient Substitutions

If you don't have American cheese, you can use cheddar or another melting cheese. Additionally, bacon or ham can be used in place of Little Smokies hot dogs for a different flavor profile.

Make Ahead Tips

Bolivian Chowder can be made ahead and refrigerated for up to 3 days. Reheat gently on the stove, adding a little milk if the chowder has thickened too much.

Presentation Ideas

Serve the chowder in a hollowed-out bread bowl for an impressive presentation that's also edible. Garnish with shredded cheese and a sprinkle of paprika for added color and flavor.

Pairing Recommendations

A light, crisp white wine or a cold beer complements the richness of the chowder well. For a non-alcoholic option, try a sparkling apple cider.

Storage and Reheating Instructions

Store leftover chowder in an airtight container in the refrigerator. To reheat, warm it slowly on the stove over medium heat, stirring frequently to prevent sticking. Add a splash of milk if necessary to adjust the consistency.

Nutrition Information

Calories per serving

A serving of Bolivian Chowder contains approximately 300 calories, making it a hearty and fulfilling meal that can fit into a balanced diet.

Carbohydrates

A serving of Bolivian Chowder contains approximately 30 grams of carbohydrates. The primary sources of carbohydrates in this dish are the potatoes and flour, which provide energy and are essential for a balanced diet.

Fats

This chowder contains about 15 grams of fat per serving, with the main sources being margarine and American cheese. While it is important to moderate fat intake, these ingredients contribute to the rich flavor and creamy texture of the dish.

Proteins

Each serving of Bolivian Chowder offers around 12 grams of protein, primarily from the Little Smokies hot dogs and cheese. Protein is crucial for building and repairing tissues, making this dish a satisfying and nourishing option.

Vitamins and minerals

Bolivian Chowder is a good source of several vitamins and minerals, including Vitamin C from the potatoes and celery, calcium from the milk and cheese, and iron from the hot dogs. These nutrients play vital roles in maintaining health and well-being.

Alergens

This recipe contains dairy (milk, cheese) and gluten (flour), which are common allergens. Individuals with allergies or intolerances to these ingredients should take caution.

Summary

Overall, Bolivian Chowder is a nutritious and comforting dish that provides a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is a hearty meal that can be enjoyed as part of a balanced diet.

Summary

Bolivian Chowder is a versatile and comforting dish that showcases the rich flavors of Bolivian cuisine with a unique twist. Whether you're looking for a warming meal on a cold day or a satisfying dish to share with family and friends, this chowder is sure to delight. With its creamy texture, hearty ingredients, and nourishing properties, it's a recipe that will become a cherished addition to your culinary repertoire.

How did I get this recipe?

I can still picture the first time I came across this recipe for Bolivian Chowder. It was many years ago, when I was a young girl just starting to learn how to cook. My grandmother, who was an amazing cook, had invited me into her kitchen to help her prepare a traditional Bolivian meal. I remember feeling a mix of excitement and nervousness as I watched her expertly chop vegetables and season the pot of simmering broth.

As we worked together, my grandmother shared the story of how she had first learned to make Bolivian Chowder. She explained that the recipe had been passed down through generations in our family, originating from a distant relative who had traveled to Bolivia and brought back the delicious dish.

The secret to the chowder, she told me, was in the combination of fresh ingredients and bold spices. The key ingredients included potatoes, corn, carrots, and a special blend of Andean spices that gave the dish its distinctive flavor. As we stirred the pot and let the aromas fill the kitchen, I knew that this recipe would become a treasured family favorite for years to come.

Over the years, I perfected the recipe for Bolivian Chowder, adding my own twists and adaptations to make it uniquely mine. I shared the dish with friends and family, who all marveled at its rich flavors and comforting warmth. Each time I made the chowder, I felt a connection to my grandmother and the generations of women who had come before me, passing down their culinary wisdom and love through the simple act of sharing a meal.

As I grew older, my love for cooking only deepened, and I continued to explore new recipes and techniques from around the world. I traveled to different countries, taking cooking classes and learning the secrets of local cuisines. But no matter where I went, my heart always returned to the familiar comfort of Bolivian Chowder, a dish that had become a symbol of family, tradition, and love.

Through the years, I collected recipes from various places and people, each one adding to my culinary repertoire and enriching my cooking experiences. I learned to make Italian pasta from a charming nonna in Tuscany, spicy Thai curry from a street vendor in Bangkok, and hearty Irish stew from a pub owner in Dublin. Each new recipe brought with it a story, a memory, a connection to a different culture and tradition.

But it was always the recipe for Bolivian Chowder that held a special place in my heart. It was a dish that reminded me of my roots, of the strong women who had come before me and paved the way for my own culinary journey. It was a dish that brought my family together, around the table, sharing stories and laughter over steaming bowls of hearty soup.

And so, as I sit here now, at the age of 85, with a lifetime of cooking experiences behind me, I am grateful for the recipe for Bolivian Chowder that started it all. It is a recipe that has stood the test of time, a recipe that has brought joy and comfort to countless people, a recipe that has become a part of who I am.

And as I pass this recipe on to the next generation, to my children and grandchildren, I hope that they will continue to cherish it as I have. I hope that they will feel the same connection to their heritage, to their family, to the simple pleasure of sharing a meal with loved ones. And I hope that they, too, will find the same joy and fulfillment in the art of cooking, in the magic of transforming simple ingredients into something truly special.

For me, the recipe for Bolivian Chowder will always be more than just a dish. It will be a legacy, a tradition, a reminder of the love and memories that have been shared around the table for generations. And as long as there are pots simmering on stovetops, as long as there are families gathering to break bread together, the recipe for Bolivian Chowder will endure, a symbol of connection, of tradition, of love.