Milk Street'S Peruvian Quinoa And Corn Chowder (Chupe De Quinoa)

• 1 tablespoon extra-virgin olive oil
• 1 medium red onion, finely chopped
• 1/4 cup aji amarillo paste (see headnote)
• 3 tablespoons fresh oregano, chopped
• 1 pinch kosher salt, plus more to taste
• 1 pinch black pepper, plus more to taste
• 8 ounces sweet potato, peeled and cut into 1/2-inch pieces (11/2 cups)
• 1 1/2 cups corn kernels
• 3/4 cup quinoa, preferably red, rinsed and drained
• 1 1/4 quarts (5 cups) low-sodium chicken broth
• 1/3 cup heavy cream
• 1/3 cup lightly packed fresh mint, chopped
• 1 lime, cut into wedges, to serve

1. 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.
2. 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 and serve with lime wedges.

extravirgin olive oil, red onion, ajued amarillo paste, fresh oregano, kosher salt, black pepper, sweet potato, corn kernels, quinoa, chicken broth, heavy cream, fresh mint, lime

Taken from food52.com/recipes/80683-milk-street-s-peruvian-quinoa-and-corn-chowder-chupe-de-quinoa (may not work)