Quinoa Corn Chowder
By hflannigan
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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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