Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "dc9c904dc99a4580a2f134cf01fabda8",
    "updated": "2025-05-07T16:57:47.740Z",
    "title": "Charred Nebraska Corn Chowder",
    "subtitle": "A Disney Classic",
    "description": "Thick and hearty, this comforting bowl is a staple at Storytellers Cafe. Unlike traditional seafood chowders, this creamy version is enhanced with tender chicken and crispy bacon.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "fresh corn, unshucked",
          "bacon, divided",
          "diced onion",
          "chopped garlic",
          "yukon gold potato, peeled and diced",
          "chicken stock",
          "butter",
          "all-purpose flour",
          "heavy cream",
          "pulled chicken meat",
          "coarse salt, to taste",
          "freshly ground black pepper, to taste",
          "hot sauce, to taste",
          "chopped cilantro, for garnish"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350°F. Roast the corn by placing the whole ears, still in their husks, into the oven for 25 minutes. Allow to cool slightly, then peel back the husks and cut the kernels off the cobs; set aside.",
      "Dice 2 slices of bacon and sauté them. Drain all but 1 tablespoon of the bacon fat, then add the onion and garlic. Cook until the onion is translucent but not browned. Stir in the roasted corn, diced potato, and chicken stock. Bring the mixture to a simmer.",
      "In a separate sauté pan, melt the butter over medium heat. Whisk in the flour until the mixture is smooth. Continue cooking and stirring for 3 to 4 minutes until the mixture loosens slightly. Remove from heat and let it cool.",
      "Slowly add the cooled butter and flour mixture to the simmering broth, whisking continuously. Stir often to prevent sticking to the bottom. Let the chowder simmer for 30 to 40 minutes.",
      "Add the heavy cream and pulled chicken meat, then simmer for an additional 10 minutes.",
      "Meanwhile, cook the remaining bacon until crisp. Drain and chop into small pieces; set aside.",
      "Season the chowder with salt, black pepper, and hot sauce according to your preference. Serve by ladling into bowls and garnish with the crispy bacon and chopped cilantro."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]