Hearty Quinoa & Corn Chowder

Hearty Quinoa & Corn Chowder Recipe

 photo by Taste of Home

 

• Prep: 25 min. + standing Cook: 15 min.
• Yield: 14 Servings

25 15 40

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

• 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).