Hearty Quinoa & Corn Chowder Recipe

Name: Hearty Quinoa & Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 medium sweet red peppers, 1 cup quinoa, rinsed, 1 tablespoon butter, 1 tablespoon olive oil, and more.

Yes, Hearty Quinoa & Corn Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Hearty Quinoa & Corn Chowder

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