Corn and quinoa chowder | Women's Weekly Food

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