Quinoa Corn Chowder

By MaryEllen

This recipe is from "Trisha's Table: My Feel-Good Favorites for a Balanced Life" by Trisha Yearwood (Clarkson Potter 2015). Yields 6-8 servings.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons salted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup golden quinoa
• 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
• 5 cups chicken stock (have extra available for followup meals)
• 1/2 cup heavy cream
• 2 pounds baby Yukon Gold potatoes, quartered
• 2 teaspoons Old Bay seasoning
• 4 ounces bacon (about 6 slices, optional)
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons fresh parsley leaves, finely chopped
• 4 green onions, finely choppped

Preparation

Step 1

In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more.

Add the stock, cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.

If using bacon as a garnish, use kitchen shears to cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.

Add the shrimp to quinoa mixture and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.