Peruvian chupe. With 55 varieties of corn & 4,000 varieties of potatoes Peru is the capital of corn & potato chowder. This is my plant based / vegan version. Instead of using processed plant based milk or cream, I made the base by cooking my left over corn cobs in filtered water for an hour. Then I added corn, potatoes & cilantro, and cooked until done. Then I blended the broth & smoked it with apple and cherry wood. Next I put in fresh corn on the cob, chunks of potatoes & cooked until done. Garnish with fresh cilantro. Yum!