Best Colombian Potato Soup with Chicken, Corn and Capers (Ajiáco)

2 POUNDS BONE-IN, SKIN-ON CHICKEN BREASTS, SKIN REMOVED AND DISCARDED

1 POUND RUSSET POTATOES, PEELED AND SLICED INTO ¼-INCH ROUNDS

1 POUND YUKON GOLD POTATOES, PEELED AND SLICED INTO ¼-INCH ROUNDS

4 SCALLIONS, TRIMMED

4 EARS CORN, HUSKS AND SILK REMOVED, KERNELS CUT OFF 2 EARS, COBS AND KERNELS RESERVED SEPARATELY, 2 EARS CUT INTO 3 PIECES EACH

2 MEDIUM CELERY STALKS, HALVED CROSSWISE

10 to 12 CILANTRO SPRIGS

3 MEDIUM GARLIC CLOVES, SMASHED AND PEELED

KOSHER SALT AND GROUND BLACK PEPPER

1 POUND SMALL WAXY POTATOES, SUCH AS RED BLISS OR YELLOW OR WHITE CREAMERS, UNPEELED, SLICED INTO ¼-INCH ROUNDS

2 TABLESPOONS DRIED GUASCAS (OPTIONAL; SEE HEADNOTE)

½ CUP DRAINED CAPERS

2 RIPE AVOCADOS, HALVED, PITTED, PEELED AND CUT INTO WEDGES

¾ CUP HEAVY CREAM

Directions at 177milkstreet.com

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