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

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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
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: 264 calories, 16g fat (9g saturated fat), 49mg cholesterol, 485mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 6g 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


Reviews for Hearty Quinoa & Corn Chowder

AVERAGE RATING
(13)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
peacharmadillo User ID: 3329993 254829
Reviewed Sep. 29, 2016

"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."

MY REVIEW
LegalSec User ID: 548619 213397
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
crclk14 User ID: 6754829 195457
Reviewed Feb. 18, 2013

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

MY REVIEW
Tedo358 User ID: 1411332 119174
Reviewed Oct. 29, 2012

"<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!!"

MY REVIEW
Mindist User ID: 6932645 199676
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
sunbean72 User ID: 6931988 183898
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!"

MY REVIEW
aktreefrog User ID: 6874190 187543
Reviewed Oct. 12, 2012

"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."

MY REVIEW
kagoetze User ID: 2404094 200176
Reviewed Oct. 11, 2012

"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."

MY REVIEW
jrolechow User ID: 6907968 152755
Reviewed Oct. 9, 2012

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

MY REVIEW
MissMim User ID: 1030299 122779
Reviewed Oct. 7, 2012

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

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