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Locro or Equadorian Potato, Cabbage and Corn Soup

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The Andean nation of Ecuador in Northwestern South America has several inventive dishes for it's native Potato. I was born in Ecuador before my family emigrated to the USA when i was 5. My mother made "Locro" once a week at least...Rather than chicken stock she used water as she felt the flavors of the vegetables and supporting players (well, ingredients) really made the soup brilliant.


Serves: 0

  • 6 potatoes (peeled and cut into quarters)
  • 1 savoy cabbage (cut into 2
  • 1 large chopped onion
  • 4 cloves chopped garlic
  • 1 red bell pepper (or green - chopped)
  • 2 chopped tomatoes
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 can sweetcorn (drained)
  • 2 tablespoons paprika
  • olive oil
  • ⅓ cup cilantro (or chinese parsley)
  • 1 tablespoon dried oregano
  • 1 cup cream (or milk)
  • ½ cup shredded monterey jack cheese
  • water

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Locro or Equadorian Potato, Cabbage and Corn Soup is a community recipe submitted by gibralto and has not been tested by so we are not able to answer questions regarding this recipe.

  • In a heavy bottomed large stockpot, add olive oil add next four ingredients and saute till soft,
  • add Paprika & Oregano and blend.
  • Now add the cubed potatoes and cabbage, salt and pepper to taste and give it a good stir...
  • Add enough water to cover the ingredients, add more if necessary as the cooking continues. Simmer for about 30 minutes on low heat.
  • When the potatoes and cabbage are cooked through, add the corn and Cilantro, simmer another 15 minutes or so.
  • While the soup is still hot but off the fire, add the cream and stir. Serve,
  • Additional Information

    Garnished with the shredded cheese. Mother served this as a main course for dinner, with salad. It's much better the next day. Enjoy.

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