Peruvian Quinoa and Corn Chowder (Chupe de Quinoa) | Christopher Kimball’s Milk Street

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Milk Street Recipe

Peruvian Quinoa and Corn Chowder (Chupe de Quinoa)

30 minutes

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 U.S., 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 quinoa 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, in a pinch, substitute frozen corn kernels. Serve with a simple salad of shredded cabbage, sliced avocado and crumbled queso fresco.

4

Servings

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.

30 minutes

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