- 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).
Reviews for Hearty Quinoa & Corn Chowder
"I love this recipe and so has everyone I have served it to. We often add diced ham and I nearly always double or triple the recipe. We have even reheated it from frozen and found it tasty. I substitute oregano for the thyme and normally have to use chicken broth in place of the vegetable. Still very good."
"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!"
"Although very creamy, it was lacking in flavor. My kids, however, loved it."
"<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!!"
"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."
"This hearty vegetarian chowder was a hit with my family. The protein content helped me feel better about using all that cream!"
"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."
"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."
"This was good, but if I were to make it again I would definitely spice it up and maybe add ham."
"Love the sweetness the corn adds. A wonderful chowder for a crisp rainy fall day!All the subtle flavors came out bit by bit."