CORN CHICKEN QUINOA CHOWDER

Prep time 15 mins Cooking time 75 mins Serves 6

INGREDIENTS

4 corn cobs, cleaned

4 tbsp olive oil

4 wholegrain tortillas Cooking oil spray 200g onion, finely chopped 300g potatoes, chopped 2 cloves garlic, crushed

1 tsp dried chilli flakes

¼ tsp smoked paprika

1 litre vegetable stock 125ml pouring cream 70g quinoa, cooked as per package instructions ⅓ cup fresh coriander leaves CHICKEN GUACAMOLE 100g cooked chicken breast, shredded

½ tsp smoked paprika 250g avocado, chopped 1 green onion, thinly sliced 2 tbsp fresh coriander leaves 2 tbsp lime juice

METHOD

Preheat oven to 180°C. Grease and line an oven tray with baking paper. Place corn on tray, drizzle with 1 tbsp olive oil; season. Roast corn for 45 mins, turning occasionally, or until golden and tender. Using a sharp knife, cut kernels from cobs; discard cobs. Increase oven temperature to 200°C. Place tortilla on two oven trays; spray with oil. Bake for 5 mins or until golden and crisp; break into pieces.

Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 mins or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute. Heat remaining olive oil in a large saucepan over medium heat; cook corn kernels, onion and potato, covered, for 10 mins or until onion softens. Add garlic, chilli and paprika; cook, stirring, for 1 minute or until fragrant. Add quinoa.

Chicken guacamole: Combine chicken and paprika in a small bowl. Add avocado, green onion, coriander and juice; toss to combine. Season to taste.

Ladle chowder into bowls; top with guacamole and coriander. Serve with tortilla chips.