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Hearty Quinoa & Corn Chowder Recipe

Hearty Quinoa & Corn Chowder Recipe photo by Taste of Home

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My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. — Kari Napier, Louisville, Kentucky

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Hearty Quinoa & Corn Chowder Recipe

Prep: 25 min. + standing Cook: 15 min.

Yield: 14 Servings

25 15 40

Ingredients

3 medium sweet red peppers
1 cup quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups vegetable stock
2 cups heavy whipping cream
6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions

Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).

Originally published as Hearty Quinoa & Corn Chowder in Taste of Home October/November 2012, p75

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Reviews for Hearty Quinoa & Corn Chowder

Hearty Quinoa & Corn Chowder

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(1-9) of 9 reviews

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Reviewed on Feb. 18, 2013 by crclk14

Although very creamy, it was lacking in flavor. My kids, however, loved it.

Reviewed on Oct. 29, 2012 by Tedo358

<p>A delicious, hearty chowder. I did have to add some more broth as it got a bit thick. Also added about 2 Tbsp of Cholula. Delicious!! Next time I will add some green chile! 5 stars with the added spice!!

Reviewed on Oct. 22, 2012 by Mindist

I used jarred roasted red pepper for convenience, and low-fat evaporated milk instead of cream. It was hearty and delicious. I will definitely make it again, but will increase the seasonings a bit and perhaps add some chopped cooked chicken and serve as a main course.

Reviewed on Oct. 21, 2012 by sunbean72

This hearty vegetarian chowder was a hit with my family. The protein content helped me feel better about using all that cream!

Reviewed on Oct. 12, 2012 by aktreefrog

I had to make some slight variations based upon what I had on hand. I had a tricolor bag of three bell peppers, frozen chopped onions, frozen white corn, chicken stock instead of vegetable and dried parsley and thyme instead of fresh. The only thing I added (in addition to these minor substitutions) was a teaspoon of paprika. I thought it was excellent - even my picky eater ate an entire bowl.

Reviewed on Oct. 11, 2012 by kagoetze

We liked it. It is a good base recipe. I do agree with some of the other reviewers, it may be nice to add something, either more veggies or perhaps bacon or ham. I would make it "as is" again though as well.

Reviewed on Oct. 09, 2012 by jrolechow

This was good, but if I were to make it again I would definitely spice it up and maybe add ham.

Reviewed on Oct. 07, 2012 by MissMim

Love the sweetness the corn adds. A wonderful chowder for a crisp rainy fall day!All the subtle flavors came out bit by bit.

Reviewed on Sep. 24, 2012 by plantedshards

Maybe a few more seasonings...possibly add some celery and carrots to the beginning step with the onion? I will make it again, though.