Peruvian quinoa and corn chowder (Chupe de quinoa) from Milk Street Tuesday Nights: More Than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast (page 167) by Christopher Kimball

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dee_m27jyv on February 04, 2026

    Love this soup. Add some crab and it's a very fancy ??

  • mrsmadam on May 02, 2024

    I made this as written, except for the sweet potatoes and it is outstanding. Not being a sweet potato fan I used Yukon Baby Golds. They worked beautifully. Along with the Rancho Gordo recipe that ShannonS mentioned, Cooks Illustrated has a Peruvian Ceviche recipe using aji amarillo paste in their July & August 2018 issue that is also excellent. Don’t skip the corn nuts.

  • ShannonS on April 30, 2024

    I thought this was delicious and oh so simple. Steve Sando just mentioned Inca’s Food aji amarillo paste recently in a Rancho Gordo email so I decided to buy a jar and give this a try and I am not sorry I did.

  • jenburkholder on April 08, 2022

    Decent enough for a weeknight. Used vegetarian chicken-free bouillon and made our own ají amarillo paste. Creamy, warm, and lightly spicy, but probably not special enough to repeat.

  • Acarroll on January 02, 2022

    Not sure what I did wrong but the texture was thick and gummy. I used a purple sweet potato. The spice level was good, but we agreed it was missing something - maybe some type of umami flavor, or sour cream to serve? I also stirred in a chopped tomato near the end of cooking.

  • stockholm28 on December 12, 2021

    This was very good and it makes a satisfying one pot meal that could easily be made vegetarian if you swapped out the chicken broth for vegetable. This says it serves four, but I had roughly 8 cups of soup in the end so these are hearty servings. I found the heat from the aji amarillo paste pretty tame. I don’t know if the particular brand I bought was mild. Aji amarillo paste was a new ingredent for me (I’ve only had it in the dipping sauce that comes with Peruvian rotisserie chicken). This will be a repeat for me.

  • averythingcooks on April 11, 2021

    I added chopped ham to the browning onions & then proceeded as directed other than using frozen butternut squash cubes in place of the sweet potatoes and fresh thyme & basil for the herbs. I added some lime juice and had a quick taste before adding the cream - it was very good BUT to up the veg, I added chopped plum tomatoes & wilted in some spinach. The quinoa certainly drank up the broth and I had to add more before the final swirl of cream. We had a very nice soup for last night's dinner.

  • breakthroughc on January 10, 2021

    This is a delicious weeknight vegetarian stew. It is quite spicy, right at my spicy tolerance level. A jar of Amarillo paste will make 3 recipes.

  • fractal on December 30, 2019

    Tasty and quite spicy. Cooks up quickly Can order the aji Amarillo paste from amazon.

  • Maefleur on September 19, 2019

    I made this using purple and white potatoes and basil instead of mint as that’s what I had. While it probably was less sweet than the original, it was still a delicious soup.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

  • Food52

    ...came together easily and well within the 30 minutes stated. The soup gets most of its spiciness and complex flavor from a Peruvian chile paste, ají amarillo.

    Full review
You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.