Is it bad that this recipe came to me through my childhood obsession with cup-a-noodle soups? I have decided not. Instead, I have mushed together three memories from these flavours.
1) Deciding that I love corn on the cob.
2) My hair blowing into a spindle in San Fransisco while walking the pier with every other tourist in California trying to find the best clam chowder.
2) Deciding that I don’t like clams.
Et Voila! Quinoa because we could all do with a little more trend following and goodness. I’ve used fresh corn on the cob and while you don’t have to do this, please give it a go. The depth and freshness of flavour is only achievable this way.
Corn, Quinoa & Bacon Chowder
Serves 4
Adapted from Bon Appétit
Ingredients
Corn broth:
4 corn on the cobs
4 thyme sprigs
Parmesan rind – the hard bit on the end
Chowder:
Olive oil
150g bacon
2 shallots, diced
1 leek, white part only diced
3 cloves of garlic, crushed
1 potato, peeled & cubed – optional
1 cup of white wine
1/4 cup of quinoa
1 cup of milk
Salt & pepper
Chopped parsley to serve
Method
To make the corn broth, cut the corn kernels from the cob and keep them aside in a bowl. Place the cobs in a big pot and bring to the boil with the thyme and parmesan rind, pinch of salt and 1L of water. Reduce to a simmer, cover then leave for 30 minutes on a super low heat, stirring the cobs around regularly.
While thats on, cut all your veg then heat a few glugs of olive oil in another pot. Start with adding the bacon and after 1-2 minutes, stir through the shallots, leek and garlic. Over a low heat, saute for 10 minutes.
Add the corn kernels, potato and white wine to the pot and increase the heat. Rapidly boil the alcohol out of the wine for 5 minutes. By now, your broth should be ready so drain the liquid into the corn pot and discard the bits. Bring to the boil then reduce to a simmer. After 10 minutes, add the quinoa and milk and when the quinoa is cooked you’re good to go!
Season well with salt and pepper and stir through the parsley.