Locro de Papa (Hearty Ecuadorian Potato and Cheese Chowder) Recipe by Nikki

click to rate

1 vote | 501 views

Ingredients

2 teaspoons annatto (achiote) seeds
2 tablespoons vegetable or canola oil
3 lbs Russet baking potatoes, peeled and cut into 1/2” cubes (keep cubed potatoes in water to prevent browning)
1 medium white onion, chopped
1/2 teaspoon ground cumin
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 cups water
1 cup whole milk
5 ounces queso fresco, grated
2 avocados, pitted, peeled, and cut into 1/2” cubes
1/2 head of iceberg lettuce, thinly sliced