ROAST CORN & QUINOA CHOWDER

SERVES 6 PREP + COOK

1 HOUR 35 MINS

◆ 4 corn cobs, husks and silks removed

◆ ¼ cup olive oil

◆ 4 x 21cm wholegrain tortillas

◆ 1 onion, chopped finely

◆ 1 potato, chopped coarsely

◆ 2 cloves garlic, crushed

◆ 1 tsp dried chilli flakes

◆ ¼ tsp smoked paprika

◆ 1 litre vegetable stock

◆ ½ cup pouring cream

◆ 1/ cup tri-coloured

3

quinoa, rinsed

◆ 1 avocado, cut into chunks

◆ ½ tsp smoked paprika

◆ 1/ cup coriander leaves

3

1 Preheat oven to 180°C.

2 Place corn in a roasting pan, drizzle with 1 tbsp of the oil, season. Roast corn 45 mins, turning occasionally, until golden and tender. Cool corn. Using a sharp knife, cut kernels from cobs, discard cobs.

3 Increase oven to 200°C. Place tortillas on a large oven tray, spray with oil. Bake 5 mins or until golden, break into pieces.

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

5 Add stock and cream, bring to the boil over high heat. Reduce heat to medium, cook, covered, 15 mins or until potato is tender. Remove from heat, stand 10 mins. Blend or process half the chowder until almost smooth, return to pan. Season. Reheat.

6 Meanwhile, place quinoa and ¾ cup water in saucepan, bring to the boil. Reduce heat to low, cook, covered, 12 mins or until tender. Stand, covered, 10 mins. Stir quinoa through chowder.

7 Serve chowder topped with avocado, paprika and coriander. Serve with tortilla chips.