Hearty Quinoa & Corn Chowder Recipe
Hearty Quinoa & Corn Chowder Recipe photo by Taste of Home

Hearty Quinoa & Corn Chowder Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + standing Cook: 15 min.
MAKES:14 servings
TOTAL TIME: Prep: 25 min. + standing Cook: 15 min.
MAKES: 14 servings

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

Nutritional Facts

3/4 cup equals 264 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 485 mg sodium, 27 g carbohydrate, 4 g fiber, 6 g protein.

Directions

  1. 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.
  2. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
  3. 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.
  4. 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.
  5. 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

Nutritional Facts

3/4 cup equals 264 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 485 mg sodium, 27 g carbohydrate, 4 g fiber, 6 g protein.

Reviews for Hearty Quinoa & Corn Chowder

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Sep. 23, 2013

"Great! I only used 1/2 c. of quinoa, I sauteed fresh red peppers along with the onion, garlic and I added 2 chopped carrots to the mix. I only used one tablespoon of grapeseed oil, no butter. I only used 1/4 c. flour, 2 ears of corn, a 12-oz can of fat free evaporated milk and I doubled the beans. I did not change the recipe ingredients, just lessen a few. The seasonings were right on point, just delicious. The soup was still very thick with the reduction of flour. I just love this one!"

MY REVIEW
Reviewed Feb. 18, 2013

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

MY REVIEW
Reviewed Oct. 29, 2012

"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!!"

MY REVIEW
Reviewed Oct. 22, 2012

"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."

MY REVIEW
Reviewed Oct. 21, 2012

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

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