Quinoa Corn Chowder

By hflannigan

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

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