Recipe

Corn and quinoa chowder

Grab yourself a big bowl of Mexican-style comfort.

  • 40 mins cooking
  • Serves 4
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A big bowl of this corn and quinoa chowder, is exactly what we need right now. With Mexican flavours of coriander, paprika and lime, served with crispy tortillas this dish is guaranteed to satisfy hungry bellies.
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.
Looking for more quinoa recipes?

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

Method

Roast corn and quinoa chowder
  • 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.

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