Step 1

Heat oil in a large saucepan over medium heat; cook corn, onion and potato, covered, for 10 minutes or until onion softens. Add garlic and half of the paprika; cook, stirring, for 1 minute or until fragrant.

Step 2

Add stock and cream; bring to the boil over high heat. Reduce heat to medium; cook, covered, for 10 minutes or until potato is tender. Remove from heat; stand 10 minutes. Blend or process half the chowder until almost smooth; return to pan. Season to taste. Stir over heat until hot.

Step 3

Meanwhile, place quinoa and the water in a small saucepan; bring to the boil. Reduce heat to low; cook, covered, for 12 minutes or until tender. Stand, covered, for 10 minutes; fluff with a fork. Stir quinoa through chowder.

Step 4

Make guacamole. Combine avocado, green onion and juice in a small bowl; season to taste.

Step 5

Ladle chowder into bowls; top with guacamole, coriander and remaining paprika. Serve with tortillas and lime.