Corn and Quinoa Chowder
2 - Lunch, Soup
Ingredients
Roast corn and quinoa chowder
2 2 tablespoons olive oil
4 corn cobs (1.6kg), trimmed, kernels removed
1 large brown onion (200g), chopped finely
1 large potato (300g), peeled, chopped coarsely
2 cloves garlic, crushed
1 teaspoon smoked paprika
1 litre (4 cups) vegetable stock
½ cup (125ml) pouring cream
⅓ cup (70g) red or white quinoa
¾ cup (180ml) water
⅓ cup loosely packed fresh coriander leaves
4 x 21cm wholegrain tortillas, toasted, torn
2 limes (130g), halved
Guacamole
1 medium avocado (250g), mashed coarsely
1 green onion, sliced thinly
2 tablespoons lime juice
Description
Quinoa is one of only a handful of vegetarian ingredients that on their own contain all nine essential amino acids, making it a perfect meat substitute. Veg it up! By leaving the chicken out of the guacamole.
Directions
1 Heat oil in a large saucepan over medium heat; cook corn, onion and potato, covered, for 10 minutes or until onion softens. Add garlic and half of the paprika; cook, stirring, for 1 minute or until fragrant.
2 Add stock and cream; bring to the boil over high heat. Reduce heat to medium; cook, covered, for 10 minutes or until potato is tender. Remove from heat; stand 10 minutes. Blend or process half the chowder until almost smooth; return to pan. Season to taste. Stir over heat until hot.
3 Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Stand, covered, for 10 minutes; fluff with a fork. Stir quinoa through chowder.
4 Make guacamole. Combine avocado, green onion and juice in a small bowl; season to taste.
5 Ladle chowder into bowls; top with guacamole, coriander and remaining paprika. Serve with tortillas and lime.
Notes
If using a jug blender or food processor to blend soup, make sure it is cool before blending. The heat build-up can cause the lid to blow off.You will need 2 limes for this recipe. Quinoa is suitable for coeliacs.