Peruvian Quinoa Chowder | Oregonian Recipes

Ingredients

• 1 pound peeled and deveined raw shrimp, roughly chopped
• 2 teaspoons salt (divided)
• 3 tablespoons olive oil
• 1 bunch scallions (about 6), whites and green tops thinly sliced
• 3 cloves minced garlic
• 1 to 2 jalapeño chiles, seeded and minced
• 1/4 cup tomato paste
• 2 teaspoons ground cumin
• 1 tablespoon dried leaf oregano (not powdered)
• 2/3 cup quinoa, rinsed and drained
• 6 cups homemade or purchased gluten-free chicken broth
• 1 cup corn kernels (defrosted if frozen)
• 1/2 cup half-and-half
• 1/2 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh cilantro
• Lime wedges, for serving