This fabulous recipe was inspired by the book The Latin Road Home by Jose Garces. The book explores the cuisines of Ecuador, Spain, Cuba and Mexico. This is one of the best cookbooks I have picked up in a while. In this recipe, I used fresh corn, but good frozen corn would work too. I also added some seasonings and chiles to the recipe. I make my own achiote paste, but you can buy it in Hispanic or Asian markets. Quinoa is an amazing chenopod, full of protein and fiber.
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