Best 3 Quinoa Corn Chowder Recipes
Embark on a culinary journey as we explore the delectable realm of quinoa corn chowder. Immerse yourself in a symphony of flavors where the nutty essence of quinoa harmonizes with the vibrant sweetness of corn. This delightful chowder promises a comforting and nourishing experience, effortlessly warming your soul on chilly evenings. Get ready to tantalize your taste buds with a medley of fresh vegetables, aromatic herbs, and a creamy, savory broth that will leave you craving for more.
Let's cook with our recipes!
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan. , In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream., Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
QUINOA CORN AND SPINACH CHOWDER
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."
Provided by Engrossed
Categories Chowders
Time 30m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Simmer the quinoa in 7 cups boiling water for 10 minutes.
- While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
- Drain quinoa, but reserve liquid.
- Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
- Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
- Turn off the heat, taste for salt, and season the soup with pepper.
- Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.
Nutrition Facts : Calories 213.2, Fat 8, SaturatedFat 2.8, Cholesterol 12.7, Sodium 209.5, Carbohydrate 30.5, Fiber 4.1, Sugar 2.3, Protein 7.6
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- 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.
- Meanwhile, using kitchen shears, 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 and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.
Tips:
- Use fresh or frozen corn: Fresh corn is best, but frozen corn works well too. If using fresh corn, remove the kernels from the cob before cooking.
- Don't overcook the quinoa: Quinoa cooks quickly, so be careful not to overcook it. It should be tender but still have a slight bite to it.
- Use a variety of vegetables: This recipe is a great way to use up leftover vegetables. Feel free to add or substitute any vegetables you like.
- Make it ahead of time: This chowder can be made ahead of time and reheated when you're ready to serve it. It also freezes well.
Conclusion:
This quinoa corn chowder is a healthy and delicious meal that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting soup, give this quinoa corn chowder a try!
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