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.
- 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
- 1 medium avocado (250 g), mashed coarsely
- 1 green onion, sliced thinly
- 2 tbsps lime juice
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.
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.
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.
Make guacamole. Combine avocado, green onion and juice in a small bowl; season to taste.
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.