Ecuadorian Quinoa Chowder with Sweet Corn

 

What business does a German-English hybrid have making Ecuadorian cuisine?  None whatsoever.  That's why Jose Garces is an Iron Chef and I help facilitate low interest loans to large corporations.  But I'm not here to debate the relative merits of our respective career paths...

This dish is delicious and hearty, thus fulfilling the two basic requirements of any good chowder.  Once you get past the minor obstacle of finding achiote paste (Pro Tip: Don't go anywhere other than a Hispanic grocery store - you'll just end up looking at a bunch of taco seasoning packets otherwise), this recipe is tremendously easy to make.  If you don't believe me, just take a look for yourself.

Source: Jose Garces, as shared in InStyle (and as purchased by my wife)

Ingredients

2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1/2 onion finely chopped
2 tbsp minced garlic (4 - 6 cloves)
1 tbsp achiote paste
1 cup tricolor quinoa
1 1/2 cups white sweet corn kernels
6 cups vegetable stock or broth
1.5 cups 1% milk (substituted for heavy cream)
2 tbsp all-purpose flour
2 tbsp minced flat-leaf parsley
2 tbsp scallion (minced)
1/4 lb (about 4 slices) of bacon, cut into strips, cooked until crisp, and drained
sliced avocado for garnish (optional)
matchstick potatoes for garnish
hot sauce for garnish (optional)

Directions

1. Heat butter and olive oil in stockpot over medium heat. Cook onion and garlic, stirring occasionally until translucent, about 10 minutes.
2. Stir in achiote paste; cook about 5 minutes. Stir in quinoa and corn, and cook, stirring often, until the grain is lightly toasted, about 5 minutes.
3. Add stock and milk (which has been thickened slightly with a roux); bring to a boil. Decrease heat to medium low; simmer uncovered until the quinoa is very tender and the liquid is reduced by one quarter.
4. To serve, fold in the parsley, chives, bacon, and matchstick potatoes. Season to taste with salt and hot sauce.  

See?  That doesn't look so scary, right?  You don't need to be an Iron Chef in order to exorcise the demons of your German-English heritage and bring the tastes of Ecuador home for everyone to enjoy.

Now let's see if Jose Garces can prepare a passable Non-Recourse Indemnification Agreement.

Probably not, given that I barely can.  I guess we're still even, Jose...