Lake Isle Press

Crema de Quinoa de Zuleta

This quinoa chowder with sweet corn is creamy and comforting.

Crema de Quinoa de Zuleta

Ingredients

  • 2 cups vegetable oil, for frying
  • 1 small russet potato, peeled and cut into matchsticks
  • Kosher salt
  • 2 Tbsp unsalted butter
  • extra virgin olive oil
  • 1/2 Spanish onion, finely chopped
  • 2 Tbsp minced garlic (4 to 6 cloves)
  • 1 Tbsp achiote paste
  • 1 1/2 cups quinoa (any color)
  • Kernels cut from 2 ears fresh white sweet corn or 1 cup thawed and drained frozen white corn kernels
  • 5 cups Vegetable Stock
  • 1 cup heavy cream
  • 2 Tbsp minced fresh flat-leaf parsley
  • 2 Tbsp minced fresh chives or cut into 1 1/2-inch strips
  • 1/4 lb smoked bacon, cut into strips, cooked until crisp, and drained
  • Sliced avocado, for serving
  • Ají Costeño, for serving

Directions

Line a baking sheet with parchment paper. Heat the vegetable oil to 375°F in a Dutch oven over medium heat, using a candy or deep-fry thermometer to monitor the temperature.


Fry the potatoes in batches, turning in the oil until golden brown and very crispy on all sides, 1 to 2 minutes per batch. Use a slotted spoon to transfer the fried potatoes to the baking sheet to drain and cool. Season to taste with salt.


Heat the butter and olive oil in a stockpot over medium heat. Cook the onion and garlic, stirring occasionally, until translucent, about 10 minutes. Stir in the achiote paste and cook for another 5 minutes. Stir in the quinoa and corn and cook, stirring often, until the grain is lightly toasted, about 5 minutes. Add the stock and cream and bring to a boil. Decrease the heat to medium-low and simmer the chowder uncovered until the quinoa is very tender and the liquid is reduced by one-quarter, about 45 minutes.


To serve, fold in the parsley, chives, bacon, and fried potatoes. Season to taste with salt. Garnish with avocado and serve ají on the side.

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