Hearty Potato-Quinoa Chowder with Corn and Mild Chili

This hearty chowder simmers soft potatoes and quinoa with sweet corn, mild green chili, cumin, and bright lime. It echoes Stars Over the Chuño Fields, where frost on the puna turned Andean tubers into lasting Inca storehouse rations.

Serves 4

Estimate for one serving

• 540 cal
• 9.6g protein
• 30g carbs
• 6.3g fat
• 6g fiber

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Ingredients

• 1.5 lbs potatoes
• 1/2 cup quinoa
• 1.5 cups frozen corn kernels
• 2 mild green chili
• 1 medium onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 cup fresh cilantro
• 1 lime
• 2 tbsp olive oil
• 1 tsp salt

Instructions

1. 1Dice potatoes into 1-inch cubes, finely chop onion and garlic, and slice mild green chilies.
2. 2Heat olive oil in a large pot over medium heat, add onion, garlic, chilies, and cumin, and cook for 5 minutes until softened.
3. 3Add potatoes, quinoa, corn, and vegetable broth, bring to a boil then simmer for 25 minutes until potatoes and quinoa are tender.
4. 4Stir in chopped cilantro and juice from the lime, adjust salt to taste, and serve hot.