Peruvian Quinoa and Corn Chowder

By lorik

Tip: Don't forget to rinse the quinoa to remove the naturally occurring saponin that gives quinoa a bitter flavor. But check the packaging first, as some quinoa is sold prewashed; if so, there's no need to rinse.

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1/4 cup ají amarillo paste
• 3 tablespoons fresh oregano, chopped
• Kosher salt and ground black pepper
• 8 ounces sweet potato, peeled and cut into 1/2-inch pieces (1 1/2 cups)
• 1 1/2 cups corn kernels
• 3/4 cup quinoa, preferably red, rinsed and drained
• 1 1/4 quarts low-sodium chicken broth
• 1/3 cup heavy cream
• 1/3 cup fresh mint leaves, chopped
• Lime wedges, to serve

Preparation

Step 1

In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring, until light golden brown, about 4 minutes. Add the ají amarillo paste, oregano, 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring constantly, until fragrant, about 30 seconds.

Stir in the sweet potato, corn, quinoa and broth. Bring to a boil, then cover and reduce to medium-low. Cook, stirring occasionally, until the potatoes and quinoa are tender, 16 to 19 minutes. Taste and season with salt and pepper. Off heat, stir in the cream. Ladle into bowls, sprinkle with mint and serve with lime wedges.