The Best Paraguayan Chipa Guazu

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Perfect for the holiday or any special family dinner, this Chipa Guazu recipe is a wonderful twist on the Authentic Chipa Guazu that I’ve been making for years. The ingredient is pretty much the same. However, I’ve made a few changes to the recipe over the years, but you can find the original version here. The secret is to add a little cornmeal to the corn mixture to help it bind and give it more body and stability.😋

Why You’ll Love This Version of  Paraguayan Chipa Guazu

  • Easy to make
  • Few ingredients
  • Light but not overly so
  • Crunchy crisp edges
  • Sweet corn flavor
  • It has more body and stability

Main Ingredients For Chipa Guazu

  • Onions: For moistness and flavor.
  • Oil: I use avocado oil, but you can also use butter (melted), lard, or any neutral oil.
  • Cheese: Mozzarella Cheese, Queso Fresco, Queso para Freir or any semi-soft or semi hard-cheese.
  • Milk: Whole milk or Sour milk.
  • Eggs: Beaten until frothy.
  • Corn: You can use fresh corn, thawed frozen corn, or canned.
  • Cornmeal: Paraguayan Corn flour is preferred. However, finding Paraguayan corn flour can be difficult in other countries, such as the United States, but this is not a problem because cornmeal can be substituted for Paraguayan cornflour. I use Quaker Yellow Cornmeal.

How do you make it?

  1. Preheat the oven to 350 degrees F. Generously butter and dust a 9 by a 13-inch baking dish with cornmeal.
  2. Melt the butter in the microwave (or saucepan), about 30 seconds or so. Set aside to cool off.
  3. Cook the onion until soft and transparent, about 3-5 minutes. Remove skillet from heat and set aside to cool off.
  4. In a food processor fitted with the knife blade or blender, place the thawed kernel and pulse about 5 to 10 times to break up the corn kernels, do not over-process!
  5. In a large bowl, whisk the eggs until frothy. Whisk in the milk, cheese, melted butter, processed corn, cooked onions, and anise if using. Add the cornmeal and stir until well combined.
  6. Transfer the batter to the prepared baking dish and bake until golden brown, about 40 to 45 minutes, or a cake tester comes out clean. 

How to Store and Reheat?

Chipa Guazu tastes best when served fresh out of the oven, but it can be refrigerated in an airtight container or sealable plastic bag for up to 5 days. To reheat: Wrap Chipa Guazu in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds, or until just heated through; do not overheat, or they will get tough.

What to Serve with Chipa Guazu

Tips for Preparing The Best Chipa Guazú

  • If you want the Chipa Guazu consistency to be a bit looser, add more milk; if you want a more solid Chipa Guazu, add cornflour.
  • To check if it’s done, prick the Chipa Guazu with a wooden stick or fork; if the stick comes out dry, it’s time to remove it from the oven.
  • If you can’t get Paraguayan cheese, you can use queso fresco instead or any other type of semi-soft cheese.
  • You can use a food processor or a blender to process the kernel corn.

Ingredients

  • 2 large onions, chopped
  • 150g butter
  • 500g shredded cheese such as Queso para Freir, Queso Fresco or queso Blanco
  • 1 cup (250ml) whole milk or sour milk
  • 6 large eggs, well beaten
  • 1 teaspoon kosher salt (to taste)
  • 1 cup (171g) Yellow Quaker cornmeal
  • 36 oz fresh corn, thawed frozen corn, or canned whole kernel corn 

How do you make The Perfect Chipa Guazu?

Preheat the oven to 350 degrees F. Generously butter and dust a 9 by a 13-inch baking dish with cornmeal. Set aside. Melt the butter in the microwave (or saucepan), about 30 seconds or so. Set aside to cool off.

In a medium skillet over medium-high heat, heat about three tablespoons of butter or oil. Add the chopped onions and salt, cook until soft and transparent, about 3-5 minutes. Remove skillet from heat and set aside to cool off.

In a food processor fitted with the knife blade or blender, place the thawed kernel and pulse about 5 to 10 times to break up the corn kernels, do not over-process!

In a large bowl, whisk the eggs until frothy. Whisk in the milk, cheese, melted butter, processed corn, cooked onions, and anise if using. Add the cornmeal and stir until well combined.

Transfer the batter for the Ultimate Cheese Cornbread “Sopa Paraguaya” to the prepared baking dish

Bake the Ultimate Cheese Cornbread “Sopa Paraguaya” until golden brown, about 40 to 45 minutes, or a cake tester comes out clean. Set aside to cool slightly before serving. Enjoy! Pair with our Delicious Asado con Chorizo!Enjoy!

Notes:

Freezing Instructions: Chipa Guazu tastes best when served fresh out of the oven, but it can be frozen in an airtight container or sealable plastic bag for up to 3 months. Allow thawing overnight in the refrigerator.

To reheat: Wrap the Chipa Guazu in aluminum foil and warm in a 350°F oven until hot. Alternatively, heat squares in the microwave for 30 to 45 seconds, or until just heated through; do not overheat, or they will get tough.

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