Yield
Serves 4
Prep Time
15mins
Cook Time
35mins
Difficulty Level
Download or Print

Spiced up with Mexican flavours of paprika, coriander and lime, this corn and quinoa chowder is one way to satisfy while maintaining a balance between delicious and nutritious. While you can add chicken if you’d like, we prefer it the way it is – vegetarian – served warm, thick and creamy, and perfectly complemented with crispy tortillas.

Ingredients

  • 2 tbsps olive oil
  • 4 corn cobs (1.6 kg), trimmed, kernels removed
  • 1 large brown onion (200 g), chopped finely
  • 1 large potato (300 g), peeled, chopped coarsely
  • 2 cloves garlic, crushed
  • 1 tsp smoked paprika
  • 1 litre (4 cups) vegetable stock
  • ½ cup (125 ml) pouring cream
  • ⅓ cup (70 g) red or white quinoa
  • ¾ cup (180 ml) water
  • ⅓ cup loosely packed fresh coriander leaves
  • 4 x 21 cm wholegrain tortillas, toasted, torn
  • 2 limes (130 g), halved

GUACAMOLE

  • 1 medium avocado (250 g), mashed coarsely
  • 1 green onion, sliced thinly
  • 2 tbsps lime juice
01.

Heat oil in a large saucepan over medium heat; cook corn, onion and potato, covered, for 10 mins or until onion softens. Add garlic and half of the paprika; cook, stirring, for 1 min or until fragrant.

02.

Add stock and cream; bring to the boil over high heat. Reduce heat to medium; cook, covered, for 10 mins or until potato is tender. Remove from heat; stand 10 mins. Blend or process half the chowder until almost smooth; return to pan. Season to taste. Stir over heat until hot.

03.

Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 mins or until tender. Stand, covered, for 10 mins; fluff with a fork. Stir quinoa through chowder.

04.

Make guacamole. Combine avocado, green onion and juice in a small bowl; season to taste.

05.

Ladle chowder into bowls; top with guacamole, coriander and remaining paprika. Serve with tortillas and lime.

TIP 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.

Photo: bauersyndication.com.au

Download or print the recipe