Peruvian Corn & Chili Chowder
This recipe was recommended to us by faculty member Dawn Howerton, MSW of East Dublin, GA (adapted from Christopher Kimball at Milk Street).
“Squeeze the limes because wedges are a waste and add two teaspoons per bowl. The mint is necessary.”– Dawn Howerton
1 tablespoon extra-virgin olive oil
1 medium red onion, finely chopped
1⁄4 cup aji amarillo paste (or make a chipotle paste with 3-4 minced jalapenos, dried chipotle, chilies, and some olive oil)
3 tablespoons fresh oregano, chopped Kosher salt and ground black pepper
8 ounces sweet potato, peeled and cut into 1⁄2 inch pieces (1 1⁄2 cups)
11⁄2 cups corn kernels
3⁄4 cup quinoa, preferably red, rinsed and drained
11⁄4 quarts (5 cups) low-sodium chicken broth
1⁄3 cup heavy cream
1⁄3 cup lightly packed fresh mint, chopped 1 lime, to serve
In a large Dutch oven over medium, heat the oil until shimmering. Add the onion and cook, stirring until light golden brown, about 4 minutes. Add the aji amarillo paste, oregano, 1 teaspoon salt and 1⁄2 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 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, squeeze lime and serve.