Top | Crockpot
Quinoa Corn Chowder
(recipe, Carrie Stewart)

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Ingredients
- * ¾ 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
- * ½ lg red pepper, diced
- * 2 - 3 cloves garlic
- * 2 thin slices fresh ginger
- * ½ jalapeno pepper, seeded
- * 1 tsp gr coriander
- * 1 tsp paprika
- * ½ tsp dried oregano leaf
- * ½ 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 ⅛ - ¼ tsp chipotle pepper powder
Steps
- Crockpot Directions:
- 1. Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
- 2. Combine all ingredients except corn & cilantro or scallions in a large crockpot
- 3. Cover and cook on low for 3 - 4 hours
- 4. Turn heat to high, add the fresh or frozen corn kernels, and cook for another ½ hour
- 5. Stir in the cilantro or scallions, salt & pepper to taste, and serve