3 to 4 kinds of potatoes (1 Idaho, 1 Long Island, a few little reds or whatever, it's chibchos freeform)
4 ears corn (cut in 3 sections)
4 chicken backs (both sections) or 4 breasts
4 med. onions, chopped
1 bunch parsley, chopped
4 chicken bouillon cubes
2 carrots, chopped
3 sticks celery, chopped
1 green pepper, chopped
2 tsp. oregano
1/2 tsp. coriander
Salt and pepper to taste
1 clove garlic
2 tbsp. capers
1 avocado, sliced
6 dollops of sour cream (optional)

Wash and chop potatoes. Remove skin from chicken. Place all ingredients with the exception of corn, garlic, capers, avocado and sour cream in a large kettle. Add enough water to just cover. Bring to boil, reduce heat and simmer for about an hour.

Remove chicken and debone. Return meat to pot and add corn, continuing to simmer.

Place 1/3 to 1/2 of potatoes and a couple of ladles of liquid in blender. Add garlic and puree. Return to kettle (this is the thickener), stir and simmer for an additional 20 minutes.

Serve in individual soup bowls (with a section of corn) and garnish each with a teaspoon of capers, sliced avocado and sour cream, if desired. Serve with a hot, crusty bread.