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Hearty Quinoa & Corn Chowder

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

14 ServingsPrep: 25 min. + standing Cook: 15 min.

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.

2 of 2

Hearty Quinoa & Corn Chowder (continued)

Directions (continued)

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).