Corn and quinoa chowder
This corn and quinoa chowder with Mexican flavours of coriander, paprika and lime, served with crispy tortillas guaranteed to satisfy hungry bellies.
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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
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