Recipe

Roast corn and quinoa chowder

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.

  • 15 mins preparation
  • 1 hr 15 mins cooking
  • Serves 6
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Ingredients

Roast corn and quinoa chowder
  • 4 corn cobs (1.6kg), husks and silks removed
  • 1/4 cup (60ml) olive oil
  • 4 x 21cm wholegrain tortillas
  • cooking oil spray
  • 1 large brown onion (200g), chopped finely
  • 1 large potato (300g), chopped coarsely
  • 2 clove garlic, crushed
  • 1 teaspoon dried chilli flakes
  • 1/4 teaspoon smoked paprika
  • 1 litre (4 cups) vegetable stock
  • 1/2 cup (125ml) pouring cream
  • 1/3 cup (70g) red or white quinoa
  • 3/4 cup (180ml) water
  • 1/3 cup fresh coriander (cilantro) leaves
Chicken guacamole
  • 2/3 cup (100g) shredded, cooked free-range chicken breast
  • 1/2 teaspoon smoked paprika
  • 1 medium avocado (250g), chopped coarsely
  • 1 green onion (scallion), sliced thinly
  • 2 tablespoon fresh coriander (cilantro) leaves
  • 2 tablespoon lime juice

Method

Roast corn and quinoa chowder
  • 1
    Preheat oven to 180°C. Grease and line an oven tray with baking paper.
  • 2
    Place corn on tray, drizzle with 1 tablespoon of the olive oil; season. Roast corn for 45 minutes, turning occasionally, or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs.
  • 3
    Increase oven temperature to 200°C.
  • 4
    Place tortilla on two oven trays; spray with oil. Bake for 5 minutes or until golden and crisp; break into pieces.
  • 5
    Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 minutes or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute or until fragrant.
  • 6
    Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 minutes or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute or until fragrant.
  • 7
    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.
  • 8
    To make chicken guacamole; combine chicken and paprika in a small bowl. Add avocado, green onion, coriander and juice; toss to combine. Season to taste.
  • 9
    Ladle chowder into bowls; top with guacamole and coriander. Serve with tortilla chips.

Notes

You will need 2 limes for this recipe. Quinoa is suitable for coeliacs.