Ajiaco Bogotano

Ingredients
For the egg salad: For the hot pepper sauce:
 * 1 Onion, finely chopped
 * 2 tbsp Sunflower Oil
 * 1 Garlic Clove, crushed
 * 1/2 tbsp dried thyme
 * 4 boneless Chicken Breast, or 8 boneless Chicken thighs
 * 1 litre Milk
 * 1 litre water
 * 450g red-skinned potatoes (such as Desirée), diced
 * 450g white potatoes (such as King Edwards or Cara), diced
 * 500g small new potatoes, scrubbed and thickly sliced
 * 4 Sweetcorn ears, husks and silky threads removed, cut into 5 cm lengths
 * 2 tbsp roughly chopped Coriander
 * 2 tbsp chopped Parsley
 * salt and fresh ground Black Pepper
 * 1 egg, hard-boiled and finely chopped
 * 1 tbsp chopped Parsley
 * 1 tbsp chopped Coriander
 * 2 tbsp double cream or soured cream
 * salt and fresh ground Black Pepper
 * 1 tbsp chopped Coriander
 * 1 tbsp chopped Parsley
 * 1 spring Onion, chopped
 * 1 fresh red or green Chilli, deseeded and finely chopped
 * 2 tbsp white wine Vinegar
 * 1 tbsp Olive Oil
 * salt
 * Sugar

Directions
browning. Add the garlic and thyme and fry gently for about 1 more minute. the boil, and then reduce the heat and simmer, covered, for about 40 minutes. thicken the soup. two.
 * Fry the Onion gently in the oil in a large saucepan until tender, without
 * Raise the heat and add the Chicken pieces. Fry until lightly browned.
 * Add the Milk, water, all three types of Potato, and salt and Pepper. Bring to
 * Remove the Chicken pieces with a perforated spoon and as soon as they are cool enough to handle, shred into small pieces.
 * Stir the soup with a wooden spoon to help the potatoes break down and
 * Add the Sweetcorn and continue cooking over medium heat for another 10 minutes, stirring from time to time, until the Sweetcorn is tender.
 * Add the herbs and shredded Chicken, and cook for a final minute or
 * While the soup is cooking prepare all the garnishes. To make the egg salad, mix all the ingredients and spoon into a small bowl.
 * To make the Hot Pepper Sauce, mix the ingredients, adding salt and Sugar to taste, and place in another small bowl.
 * Put the capers and cream in separate bowls.
 * Ladle the soup into deep bowls and encourage everyone to help themselves to the various garnishes.