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Quinoa Corn Chowder

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Ingredients

  • 1 cup quinoa
  • 1/4 cup butter
  • 1 medium onion, diced
  • 1/4 cup flour
  • 1 red pepper, diced
  • 1 tsp minced garlic
  • 3 cups chicken broth
  • 3 cups milk
  • 4 cups frozen corn (or fresh)
  • 1 can white kidney beans, drained and rinsed
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1 1/2 tsp salt
  • Optional: shredded cheese to garnish

Details

Preparation

Step 1

n a large pot, toast quinoa over medium heat for 3-5 minutes. Remove from the pan.
In the same pot, melt butter. Add onion and pepper and saute over medium-high heat for 3-5 minutes, until soft and starting to brown. Add garlic and cook 1 minute.
Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a litle left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.
Add corn, beans, quinoa, parsley, thyme, and salt. Bring to a boil, stirring frequently. Reduce heat to medium (or medium-low) and simmer uncovered for 15-20 minutes until quinoa is cooked, stirring often.




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