Hearty Quinoa & Corn Chowder |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
|
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. 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 king arthur unbleached 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).
|
|