Crema de Quinoa de Zuleta; Quinoa Chowder with Sweet Corn
2 cups Canola Oil for frying
2 small russet potatoes, peeled and cut into match sticks or cut on a spiral cutter
2 Tbs unsalted butter
1 Tbs extra virgin olive oil.
½ Spanish onion, finely chopped or TSTE dehydrated shallots reconstituted
6 cloves minced garlic or 2 Tablespoons TSTE Vik’s Garlic Fix
1 Tbs achiote paste (click here for my recipe)
1 ½ cups quinoa (any color)
Kernels cut from 3 ears of corn or 1 cup of thawed and drained frozen white sweet corn
5 cups chicken or vegetable stock
1 cup heavy cream
2 Tbs minced fresh parsley
4 roasted poblano chiles, seeds and membranes removed, then diced
2 Tbs minced fresh chives (or leave in 1 “ strips)
Sliced Avocado for serving (optional)
- Fry the potato strips in 375 degree oil till crispy and drain, season with salt
- Heat the butter and olive oil in a stockpot over medium heat, cook the onion and garlic till translucent, about 10 minutes.
- Rinse and strain the quinoa
- Stir in the achiote paste and cook for another 5 minutes
- Stir in the quinoa and corn. And cook, stirring often, till the quinoa is lightly toasted
- Stir in the roasted poblano chiles
Add the cream and stock and bring to a light boil. Lower the heat to a light simmer, uncovered till the quinoa is tender and the liquid has reduced by about one quarter, about 45 minutes.
To serve, fold in the parsley, and top with fried potatoes and chives. Garnish with avocado. This also goes perfectly with the Yuca Cheese Bread and Guava Chile Butter I posted last week.