Hearty Quinoa Corn Chowder Recipes

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QUINOA CORN CHOWDER



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

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
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley leaves, finely chopped
4 green onions, finely chopped

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.

HEARTY QUINOA & CORN CHOWDER



Hearty Quinoa & Corn Chowder image

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

Categories     Dinner     Lunch

Time 40m

Yield 14 servings (3/4 cup each).

Number Of Ingredients 15

3 medium sweet red peppers
1 cup quinoa, rinsed
1 tablespoon butter
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1/3 cup all-purpose flour
4 cups vegetable stock
2 cups heavy whipping cream
6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
1 can (15 ounces) pinto beans, rinsed and drained
2 tablespoons minced fresh parsley
1/2 teaspoon minced fresh thyme
1-1/2 teaspoons salt
1/2 teaspoon pepper

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 CHOWDER



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup quinoa
2 cups frozen whole-kernel corn, thawed
5 cups chicken stock
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay Seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley, finely chopped
4 scallions, finely chopped

Steps:

  • Heat the olive oil and butter in a large stockpot over medium heat, 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 more minutes. Add the stock, heavy 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, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
  • Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.

AMARANTH, QUINOA, AND CORN CHOWDER



Amaranth, Quinoa, and Corn Chowder image

A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter.

Provided by Lemon Drop

Categories     Chowders

Time 45m

Yield 12 cups, 6 serving(s)

Number Of Ingredients 11

3 tablespoons unsalted butter
1 1/2 cups finely chopped leeks (white and light green parts)
1 cup finely diced celery (peel celery before dicing if desired)
1/2 cup finely diced red bell pepper
1/4 teaspoon salt, plus more to taste
1/4 cup amaranth
1/2 cup ivory quinoa, thoroughly rinsed
1/4 teaspoon dried thyme
4 cups corn kernels (thawed if using frozen)
1 cup whole milk
2 tablespoons minced flat leaf parsley (optional)

Steps:

  • In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
  • Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
  • Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
  • Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
  • Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
  • Variations:.
  • For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
  • Use half-and-half or heavy cream instead of milk.
  • Use dried tarragon instead of thyme.
  • Shrimp, Corn, and Quinoa Soup.
  • Instead of water, use 4 cups of fish or clam broth. Use oregano instead of thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

Nutrition Facts : Calories 371.6, Fat 10.3, SaturatedFat 4.9, Cholesterol 19.3, Sodium 141.2, Carbohydrate 66.5, Fiber 7.8, Sugar 3.9, Protein 11.7

QUICK AND HEARTY CORN CHOWDER



Quick and Hearty Corn Chowder image

Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!

Provided by Sandra Rogers

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons butter
¾ cup chopped onion
3 cups frozen whole kernel corn
1 cup water
1 cup frozen hash brown potatoes
1 ¼ teaspoons ground black pepper
salt to taste
2 cups milk, divided
2 tablespoons all-purpose flour

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
  • Whisk 1/2 cup milk and flour in a small bowl until smooth.
  • Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.

Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g

HEARTY CORN CHOWDER



Hearty Corn Chowder image

This chowder is great when you feel like soup, but haven't the time to make up a pot. It'll satisfy a hearty appetite. I love this topped with lots of fresh parmesan & some crusty bread.

Provided by Marli

Categories     Chowders

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, diced
750 g potatoes, peeled & diced
1 tablespoon butter
1 garlic clove, crushed
2 cups chicken stock
1 (400 g) can creamed corn
1 (220 g) can creamed corn
1 1/2 cups milk
1/2 tablespoon dried chives
salt & pepper

Steps:

  • Heat butter in a large pot.
  • Sauté the onion and garlic until onion is transparent.
  • Add the potatoes and toss in the butter to coat.
  • Pour in the chicken stock and let simmer about 10 minutes or until potatoes are tender.
  • With a potato masher lightly mash the potatoes, leaving some chunks.
  • Stir in the creamed corn and milk.
  • Simmer on low heat gently, uncovered, stirring occasionally to prevent sticking.
  • *Do not allow to boil as there is a chance the milk may curdle.
  • *Simmer gently for 10 minutes or until chowder has thickened.

Nutrition Facts : Calories 400.1, Fat 8.5, SaturatedFat 4.5, Cholesterol 24, Sodium 691.2, Carbohydrate 73.4, Fiber 6.5, Sugar 10, Protein 12.9

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Top Asked Questions

What can you do with quinoa?
Quinoa Stuffed Bell Peppers: Stuffed bell peppers might be the most underrated meal option there is. Stuff them with quinoa, beans, corn, and crumbles of feta cheese if you know what's good for you. (via Damn Delicious ) Quinoa With Sausage and Brussels Sprouts: Remember those days when you used to push Brussels sprouts to the edges of your plate?
How to cook potatoes and corn on the cob?
Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes. 1 cup: 389 calories, 19g fat (8g saturated fat), 48mg cholesterol, 766mg sodium, 43g carbohydrate (11g sugars, 4g fiber), 15g protein.
What is quinoa and what does it taste like?
It’s a versatile, gluten-free option that can be eaten any time of day, not to mention it's pure protein. It makes eating healthy a lot simpler as it usually acts as a substitute for starches, especially in the comfort foods you grew up on. Need a little inspiration? Click through for 11 filling (and delicious) quinoa recipes.

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