Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)
Ají amarillo, an orange-yellow chili with a fruity yet earthy flavor, is ubiquitous in Peruvian cuisine. The fresh chilies are difficult to find in the United States, but ají amarillo paste, sold in jars, is available at well-stocked markets and specialty stores. The paste is key to the deep, spicy flavor of this chowder. If you can’t find it, use 1 or 2 minced jalapeños instead (if you like, seed the jalapeños for milder heat). The soup is especially good made with fresh, in-season corn but frozen corn kernels can be substituted. Serve with a simple salad of shredded cabbage, sliced avocado, and crumbled queso fresco.
Remember to rinse the quinoa to remove the naturally occurring saponin that gives it a bitter flavor. But check the packaging first, as some quinoa is prewashed.
1 tablespoon extra virgin olive oil
1 medium red onion, finely chopped
¼ cup ají amarillo paste (see headnote)
3 tablespoons fresh oregano, chopped
Kosher salt and ground black pepper
8 ounces sweet potato, peeled and cut into ½-inch pieces (1½ cups)
1½ cups corn kernels
¾ cup quinoa, preferably red, rinsed and drained (see note)
1¼ quarts (5 cups) low-sodium chicken broth
1/3 cup heavy cream
1/3 cup lightly packed fresh mint, chopped
Lime wedges, to serve
In a large Dutch oven over medium heat, warm 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 the heat 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.
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