Colombian

Medium · Hot

Chowder de Maíz y Papa con Hogao

A creamy Colombian-inspired chowder where the hogao builds a fragrant base of tomatoes, onions, and garlic before silky potatoes and sweet corn finish in rich cream. Warm, nostalgic, and perfect for those chilly evenings cuando quieres algo reconfortante.

Recipe by

Lucia Restrepo

The Cazuela Keeper

Prep

20 min

Cook

45 min

Rest

5 min

Total

Method

Preparar el Hogao

Dice the tomatoes and yellow onion. Mince the garlic cloves finely.

Heat a Dutch oven over medium heat. Add a splash of olive-oil and sauté the diced onion until soft and translucent, about 5 minutes.

Add the minced garlic and cumin, stir for 1 minute until fragrant.

Add the diced tomatoes and cook down, stirring occasionally, until they break down into a thick, jammy sauce — about 10-12 minutes. This is your hogao. Set aside.

Construir el Chowder

Peel and dice the potatoes into 1-inch cubes. Dice the carrot and celery into small pieces.

In the same Dutch oven with the hogao, melt the butter over medium heat.

Add the diced carrot and celery. Sauté for 4-5 minutes until they begin to soften.

Pour in the chicken broth and add the diced potatoes. Bring to a full boil and ensure broth reaches 165°F (74°C), then reduce heat and simmer for 10-12 minutes until potatoes are just tender.

Add the corn kernels and cook for another 5 minutes.

Stir in the heavy cream and let everything simmer together for 3-4 minutes until the chowder thickens slightly.

Season with salt and black pepper to taste. Let it cook for 2 more minutes to meld the flavors together.

Servir

Taste and adjust seasoning — a squeeze of lime goes beautifully here if you have one.

Ladle into warm bowls and garnish with fresh parsley or cilantro if desired. Serve with crusty bread for dipping.

Nutri-Score

Excellent balance

A–E · lower is better · score -3

Calories

476

per serving

Low sugar · 15g

Protein

Carbs

50g

Fat

30g

Sat. fat

13g

Fiber

Sugar

15g

Sodium

860mg

Gluten FreeDairy InclusiveSavoryCorn BasedPotato BasedHeart HealthyLow InflammatoryBalanced DietDiabetes FriendlyWeight ManagementHigh FiberWhole FoodsComfort Food

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Low impact

A–E · lower is better · includes estimates

kg CO₂e

0.9

per serving

BCarbonAEU all-round· carbon sets the grade

Water

0.3m³

Land

25Pt

Runoff

0.08g P

Heavy Cream drives 37% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CreamySilkyTenderVelvety

Aromas

HerbalEarthyGarlickyButteryTomato Forward

Kitchen Equipment

Primary Tool

Dutch Oven

Dutch Oven Frying Pan Chef Knife Cutting Board Measuring Cups Measuring Spoons Wooden SpoonPotato PeelerOlive Oil Paper Towels Kitchen Twine

Counter FootprintMedium

Techniques

Sauteing Simmering ReducingLayering FlavorsBuilding Sauce

Safety & Storage

Storage

Refrigerate leftover chowder within 2 hours of cooking. Cream-based soups are perishable and should be consumed within 3-4 days. Reheat to 165°F (74°C) before consuming.

Cooking Temperature

Reduce heat before adding the heavy cream to prevent curdling. Simmer the final mixture gently for 3-4 minutes to properly incorporate ingredients. Avoid vigorous boiling after adding dairy.

Cross Contamination

Use separate cutting boards and utensils for vegetables and any meat products. Wash all surfaces, knives, and bowls thoroughly with hot soapy water after handling raw ingredients.

Allergen Warning

This dish contains dairy (heavy cream and butter) and celery. These are common allergens that can cause severe reactions in sensitive individuals. Inform guests about these allergens before serving.

High Risk Population

Young children, elderly individuals, pregnant women, and immunocompromised persons should only consume this dish when freshly prepared and properly heated. Cream-based soups can harbor bacteria if held at improper temperatures.

Handling

When dicing tomatoes and onion, use stable cutting boards and sharp knives to prevent slippage injuries. Keep fingers curled inward when chopping to avoid cuts.

Pro Tips

Technique

Do not rush your hogao, corazón. Those tomatoes need a good 10-12 minutes to really break down and caramelize with the onions. When they're jammy and sweet instead of wet and acidic, you'll know you've done it right — this is the foundation that makes everything taste like home.

Substitution

If you want a lighter touch, swap the heavy cream for full-fat coconut milk — it gives you that creamy richness without the dairy, and honestly? My abuela might have approved, she loved coconut in her sancocho.

Flavor Boost

A squeeze of lime right before serving is no optional — it brightens everything and brings a freshness that cuts through the cream, just like my abuela always insisted. And if you have cilantro, scatter it generously on top.

From the chef

Every time I make this chowder, I think of my abuela's kitchen in Medellín where the hogao would perfume the whole house. She taught me that a proper Colombian base is not rushed — those tomatoes, onions, and garlic must surrender their juices slowly until they become something almost jammy and sweet, like liquid memory. This chowder is sancocho's gentle cousin, perfect when you want that comfort but have only an hour instead of a Sunday afternoon, and mija, it wraps you up just the same.

Lucia RestrepoThe Cazuela Keeper

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TagsColombianCreamyCornPotatoOne PotComfort FoodHogao

AllergensMilkCelery

Source: generated · June 10, 2026