Step 1

In a large pot, place chicken and 10 cups of water. Bring to a boil, then reduce heat to medium and simmer for 30 mins. Remove chicken from pot and set aside. Once cooled, shred the chicken into small strips.

Step 2

To the pot with chicken broth, add corn, three different types of potatoes and the guascas, scallions, garlic cloves and cilantro. Cook for 30 minutes. Some of the potatoes should have dissolved and thickened the soup; if this hasn't happened yet, continue cooking. Season with salt and pepper.

Step 3

Return shredded chicken to the pot.

Step 4

Serve the Ajiaco hot, with rice, capers, avocados, cilantro and heavy cream on the side.