Charquicán de Cochayuyo (Chilean Seaweed Stew)

Charquicán de cochayuyo is a vegetarian take on the classic Chilean stew, made with cochayuyo (an edible seaweed).

Ingredients

• 1 package of cochayuyo, soaked and finely chopped (3 cups)
• 1 onion, finely diced
• 2 tablespoons oil
• 2 cups frozen corn
• 1 packet of cream of corn soup (dissolved in 1 cup warm water)
• 1/2 kg squash, diced
• 6 potatoes, peeled and diced
• Oregano, paprika, parsley, cumin
• 1 clove garlic, finely chopped

Preparation

1. In a pot with hot oil, sauté the onion and garlic. Add the washed and drained cochayuyo.
2. Boil for 5 minutes in a partly covered pot.
3. Add the corn, potatoes, squash, and the cream of corn dissolved in warm water. Season and boil for 15 more minutes.
4. Serve sprinkled with parsley.