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Hearty Quinoa & Corn Chowder Recipe

Hearty Quinoa & Corn Chowder Recipe

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. YIELD: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

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).

Nutritional Facts

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

Reviews for Hearty Quinoa & Corn Chowder

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MY REVIEW
LegalSec
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
Reviewed Feb. 18, 2013

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

MY REVIEW
Tedo358
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
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
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
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
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
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
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."

MY REVIEW
plantedshards
Reviewed Sep. 24, 2012

"Maybe a few more seasonings...possibly add some celery and carrots to the beginning step with the onion? I will make it again, though."

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