Quinoa Corn Chowder
Servings 12, Calories 240, Fat 10g, Carbohydrates 25.4g, Protein 13.6g, Cholesterol 24mg, Sodium 745mg, Fiber 2.9g, Sugars 5.6g If you are vegan and soy free just skip the bacon garnish...it will still be delicious.
- 8 ounces tempeh bacon or bacon of choice
- 1 yellow onion, diced
- 2 celery ribs, diced
- 1 red bell pepper, diced
- 1 teaspoon fresh thyme
- 5 cups fresh corn kernels
- 2 cups cooked quinoa
- 1/2 teaspoon chipotle chile powder
- 1 teaspoon sea salt
- 1/2 cup plain Greek yogurt (dairy or nondairy)
- 2 cups milk or unsweetened almond milk
- 2 teaspoons cornstarch
- 2 cups vegetable broth
- 1 russet potato, grated
Spray a large Dutch oven with olive oil spray and cook bacon until crisp. Remove bacon from pan and allow to drain on a towel. Add onion, celery, red pepper and thyme to the pan and cook for 8 minutes. Add quinoa and corn and cook for 3 minutes longer. Add chipotle chile powder and salt and cook for 30 seconds.
In a small bowl whisk together yogurt, milk and cornstarch. Add milk mixture and broth and bring to a boil. Add potato and lower the heat to medium. Cook for 12 minutes, or until the potato is cooked through.
Garnish with bacon and serve.