Top | Crockpot

Quinoa Corn Chowder

(recipe, Carrie Stewart)

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Ingredients

1. * ¾ cup quinoa
2. * 1 - 2 Tbsp olive oil
3. * 2 medium potatoes
4. * 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
5. * 4 cups vegetarian soup stock or water
6. * 1 cup chopped green beans
7. * 1 celery stalk, diced
8. * ½ lg red pepper, diced
9. * 2 - 3 cloves garlic
10. * 2 thin slices fresh ginger
11. * ½ jalapeno pepper, seeded
12. * 1 tsp gr coriander
13. * 1 tsp paprika
14. * ½ tsp dried oregano leaf
15. * ½ tsp dried thyme leaf
16. * 1 bay leaf
17. * Salt and fresh ground black pepper to taste
18. * 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
19. * More Heat: Add ⅛ - ¼ tsp chipotle pepper powder

Steps

1. Crockpot Directions:
2. 1. Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
3. 2. Combine all ingredients except corn & cilantro or scallions in a large crockpot
4. 3. Cover and cook on low for 3 - 4 hours
5. 4. Turn heat to high, add the fresh or frozen corn kernels, and cook for another ½ hour
6. 5. Stir in the cilantro or scallions, salt & pepper to taste, and serve