Hearty Quinoa & Corn Chowder
TOTAL TIME: Prep: 25 min. + standing Cook: 15 min.
YIELD: 14 servings (3/4 cup each).
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
Ingredients
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3 medium sweet red peppers
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1 cup quinoa, rinsed
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1 tablespoon butter
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1 tablespoon olive oil
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1 medium onion, chopped
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2 garlic cloves, minced
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1/3 cup all-purpose flour
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4 cups vegetable stock
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2 cups heavy whipping cream
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6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
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1 can (15 ounces) pinto beans, rinsed and drained
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2 tablespoons minced fresh parsley
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1/2 teaspoon minced fresh thyme
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1-1/2 teaspoons salt
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1/2 teaspoon pepper
Directions
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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.
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2.
Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
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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.
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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.
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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.
Nutrition Facts
3/4 cup: 264 calories, 16g fat (9g saturated fat), 49mg cholesterol, 485mg sodium, 27g carbohydrate (3g sugars, 4g fiber), 6g protein.
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