Peruvian Quinoa Chowder

1 pound peeled and deveined raw shrimp, roughly chopped
2 teaspoons salt (divided)
3 tablespoons olive oil
1 bunch scallions (about 6), whites and green tops thinly sliced
3 cloves minced garlic
1 to 2 jalapeño chiles, seeded and minced
1/4 cup tomato paste
2 teaspoons ground cumin
1 tablespoon dried leaf oregano (not powdered)
2/3 cup quinoa, rinsed and drained
6 cups homemade or purchased gluten-free chicken broth
1 cup corn kernels (defrosted if frozen)
1/2 cup half-and-half
1/2 teaspoon freshly ground black pepper
1/3 cup chopped fresh cilantro
Lime wedges, for serving

Variations:

Stir in a few tablespoons of peanut butter along with the cilantro to thicken the soup and add a distinctive peanut taste.

Eliminate the shrimp and use vegetable broth for a vegetarian version. Add a can of drained hominy instead of the shrimp.

Stir in half a cup of defrosted frozen peas along with the corn.

Use a combination of half bottled clam juice and half water instead of the chicken broth.

Add more sliced jalapeños on top of the soup for additional heat.

Instructions

Put the shrimp in a colander over the sink and toss them with 1 teaspoon of the salt. Let stand until ready to use. (Use within about 30 minutes or refrigerate.)

In a large pot, heat the oil over moderate heat. Add the scallions and cook until starting to soften, about 3 minutes. Add the garlic and jalapeños and cook 1 minute longer. Stir in the tomato paste, cumin and oregano and cook until fragrant, about 2 minutes more.

Add the quinoa and chicken broth to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, until the quinoa is cooked, about 15 minutes. Stir in the corn, half-and-half and the remaining 1 teaspoon of salt. Simmer gently until the corn is cooked, about 5 minutes.

Stir in the shrimp and the black pepper. Cook until the shrimp just turns pink, about 3 minutes. Stir in the cilantro. Serve the soup with a squeeze of fresh lime juice.



Serving Size: 6