Quinoa and Corn Chowder

APR19

Quinoa and Corn Chowder from Ecuador

Posted on April 19, 2013 by Devany

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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

Ingredients:

2 cups Canola Oil for frying

2 small russet potatoes, peeled and cut into match sticks or cut on a spiral cutter 

Kosher Salt

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)

Method:

• 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.

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Grilled Corn and Lobster Chowder

Posted on August 9, 2012 by Devany

Grilled Corn and Lobster Chowder

Another offering from my Charleston kitchen. It is the peak of summer. Time for lobster and corn on the cob. While both are abundant, I decided to make a Chowder on a rainy summer day. It is not hard at all. I used lobster tails that I found on sale and some claws I had frozen for this, but usually I use live lobsters. I always save the shells for stock. This makes enough for 6 servings and reheats well.

Ingredients: 

• 2 (1 1/2-pound) cooked lobsters, cracked and split (reserve shells)
• 4 ears corn

For the stock:

• 6 tablespoons (3/4 stick) unsalted butter
• 2  yellow onions finely chopped
• 1/2 cup sherry
• 1 teaspoon sweet smoked paprika
• 4 cups whole milk
• 2 cups heavy cream
• 1 cup dry vermouth

For the chowder:

• 2 tablespoon olive oil or butter
• 2 tablespoons flour
• 2 cups large-diced  potatoes (3 medium)
• 2-3 large shallots, finely diced
• 2 cups diced celery (3 to 4 stalks)
• 1 tablespoon sea salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons chopped fresh chives
• 3 sprigs of thyme
• 1/2 cup sherry

Method:

• Remove the meat from the shells of the lobsters. Cut the meat into large cubes and place them in a bowl. Cover with plastic wrap and refrigerate.
• Reserve the shells and all the juices that collect.
• Grill the corn by removing the stocks and silk, spray lightly with olive oil. Grill on medium heat for 2 minutes on each side.
• Allow the corn to cool, then cut the corn kernels from the cobs and set aside, reserving the cobs for stock. I use a great corn cutter made by OXO. It really works well. There are not a lot of gadgets that impress me, but this one does.

For the stock:

• Melt the butter in a stockpot or Dutch oven large enough to hold all the lobster shells and corncobs.
• Add the onion and cook over medium-low heat for 7 minutes, until translucent but not browned, stirring occasionally.
• Add the sherry and paprika and cook for 1 minute.
• Add the milk, cream, wine, lobster shells and their juices, and corn cobs and bring to a simmer. Partially cover the pot and simmer the stock over the lowest heat for 30 minutes.

For the chowder:

• In another stockpot place the shallots, celery and butter or olive oil. Stir until slightly translucent.
• Add the potatoes, corn kernels, salt, and pepper to the same pot and saute for 5 minutes.
• Add the flour and stir in and add a ladle full of the stock.
• Remove the largest pieces of lobster shell and the corn cobs with tongs and discard.
• Place a strainer over the soup pot and carefully pour the stock into the pot with the potatoes and corn.
• Simmer over low heat for 15 minutes, until the potatoes are tender. Add the cooked lobster, the chives,  and the sherry and season to taste. Heat gently and serve hot.