Make It
Step 1
Place chicken, water, onion, celery, bouillon and guascas in large saucepan or Dutch oven. Bring to a boil. Reduce heat to medium-low; cover. Cook for 30 minutes.
Step 2
Remove chicken to cool. Add potatoes to broth; cover. Cook for 40 minutes or until potatoes are tender. Mash some of the potatoes in pan with potato masher.
Step 3
Remove chicken meat from bones and return to pan. Add corn and lime juice; cook, uncovered, for 5 to 10 minutes or until thickened. Stir in 1/2 cup media crema. Serve with media crema, avocado and capers.
