Ingredients

• 2-3 units Dried purple corn cobs
• 6 cups Water
• 2 tbsp Vegetable oil
• 1 medium, finely chopped Red onion
• 3 cloves, minced Garlic
• 2 tbsp Aji amarillo paste
• 2 large, diced Yellow potatoes (e.g., Yukon Gold)
• 2 cups Vegetable broth
• 1/2 cup Green peas (fresh or frozen)
• 1/2 cup Yellow corn kernels (fresh or frozen)
• 1 cup Evaporated milk
• 100 g, crumbled Queso fresco (or crumbled feta)
• 1 tbsp Huacatay paste
• 4 (optional, poached for serving) Eggs
• 1/4 cup, chopped (for serving) Fresh cilantro
• to taste Salt and freshly ground black pepper

Instructions

1. 1

   To prepare the purple corn broth: In a large pot, combine the dried purple corn cobs and 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain and reserve the purple broth. Discard the cobs.

2. 2

   In another large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped red onion and sauté until translucent, about 5 minutes. Add the minced garlic and aji amarillo paste, and cook for another 2 minutes, stirring constantly.

3. 3

   Stir in the diced potatoes, the strained purple corn broth, and the 2 cups of vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the potatoes are tender.

4. 4

   Using a potato masher or a fork, lightly mash a portion of the potatoes directly in the pot to thicken the soup and give it a creamy texture. Alternatively, remove 1-2 cups of soup, blend it in a blender, and then stir it back into the pot.

5. 5

   Add the green peas, yellow corn kernels, evaporated milk, crumbled queso fresco, and huacatay paste. Stir gently and simmer for another 5 minutes, just enough to warm through the vegetables and slightly melt the cheese.

6. 6

   Season with salt and freshly ground black pepper to taste. If desired, poach 4 eggs and add one to each bowl before serving. Garnish each serving with chopped fresh cilantro.