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
- 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
- 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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