CORN & QUINOA CHOWDER
SERVES 4 PREP + COOK 40 MINS + STANDING
2 tbsp 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 tsp smoked paprika 1 litre (4 cups) salt-reduced vegetable stock ½ cup (125ml) pouring cream ¹⁄ cup (70g) red or white 3 quinoa ¾ cup (180ml) water ¹⁄ cup loosely packed fresh 3 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 tbsp lime juice 1 Heat oil in a large saucepan over medium heat. Cook corn, onion and potato, covered, 10 mins or until onion softens. Add garlic and half the paprika. Cook, stirring, 1 min or until fragrant.
2 Add stock and cream. Bring to boil over high heat. Reduce heat to medium. Cook, covered, 10 mins or until potato is tender. Remove from heat and stand 10 mins. Blend or process half the chowder until almost smooth. Return to pan. Season to taste. Stir over heat until hot.
3 Meanwhile, place quinoa and water in a small saucepan. Bring to boil. Reduce heat to low, cook, covered, 12 mins or until tender. Stand, covered, 10 mins. Fluff with a fork. Stir quinoa through chowder.
4 GUACAMOLE Combine avocado, green onion and juice in a small bowl. Season to taste.
5 Ladle chowder into bowls. Top with guacamole, coriander and the remaining paprika. Serve with tortillas and lime.