In a large pot, bring 12 cups of water to a boil with 3 chicken breasts, 3 ears of fresh corn, 2 chicken bouillon cubes, 3 scallions, 3 tablespoons of chopped cilantro, and 2 minced garlic cloves.
Simmer for 30-35 minutes. Remove the chicken and simmer the broth and corn for 15 minutes more. Discard the scallions.
Add ⅓ cup of dried guascas with 3 medium white potatoes and 3 medium red potatoes, peeled and sliced. Cook for 15 minutes. Meanwhile, shred the chicken.
Add 2 cups of frozen papa criolla and simmer for 15 minutes. Stir in the chicken and season with salt and pepper.
