Pisca Andina with Corn and Ají de Leche

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  • PREP TIME
    15 Min
  • COOK TIME
    25 Min
  • SERVINGS
    6

Pisca Andina is a soup usually made with chicken broth, diced potatoes and eggs, garnished with white cheese and cilantro.

It’s a breakfast dish (yes, breakfast!) very popular in the cold mountainous region of the Venezuelan Andes.

The traditional Pisca Andina doesn’t call for corn and it’s usually eaten with arepas. I make mine with corn that I cook, along with the potatoes, in a homemade vegetable broth.

I garnish it with diced white cheese and a gusty ají de leche. It’s perfect for these cold months, and especially now that the holidays are coming and our homes are flooded with friends and family.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

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