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Quinoa Corn Chowder

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Ingredients

  • 3/4 cup quinoa
  • 1 - 2 Tbsp olive oil
  • 2 medium potatoes
  • 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
  • 4 cups vegetarian soup stock or water
  • 1 cup chopped green beans
  • 1 celery stalk, diced
  • 1/2 lg red pepper, diced
  • 2 - 3 cloves garlic
  • 2 thin slices fresh ginger
  • 1/2 jalapeno pepper, seeded
  • 1 tsp gr coriander
  • 1 tsp paprika
  • 1/2 tsp dried oregano leaf
  • 1/2 tsp dried thyme leaf
  • 1 bay leaf
  • Salt and fresh ground black pepper to taste
  • 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
  • More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Details

Preparation

Step 1

Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes

Combine all ingredients except corn & cilantro or scallions in a large crockpot

Cover and cook on low for 3 - 4 hours

Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour

Stir in the cilantro or scallions, salt & pepper to taste, and serve

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