Quinoa Corn And Spinach Chowder Recipes

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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 AND SPINACH CHOWDER



Quinoa Corn and Spinach Chowder image

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

3/4 cup quinoa, rinsed thoroughly under running water
7 cups water
2 ears corn, shucked
2 tablespoons olive oil
1 garlic clove, finely chopped
1 jalapeno chile, seeded and finely diced
1/2 teaspoon ground cumin
sea salt, to taste
2 potatoes, peeled and diced into 1/4-inch pieces (about 6oz)
fresh ground pepper, to taste
1/4 lb feta cheese, cut into small cubes
1 bunch spinach, stems removed and leaves washed
3 green onions, including greens thinly sliced
1/3 cup cilantro leaf, chopped
1 hard-boiled egg, peeled and diced (optional)

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



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.

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.

SPINACH AND CORN CHOWDER



Spinach and Corn Chowder image

Easy and rich chowder, definitely not low cal. We have a large family and love soup, so this recipe makes a lot. I made this up on the spot when we needed a soup course one day and it worked great! Enjoy!

Provided by GuavaJelli

Categories     Chowders

Time 45m

Yield 16 serving(s)

Number Of Ingredients 18

3 tablespoons olive oil
4 slices turkey bacon, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
2 tablespoons garlic, chopped
2 hot red peppers, dried (optional)
3 tablespoons flour
8 cups vegetable stock (or 8 cups water and 4 Tbsp stock powder) or 8 cups chicken stock (or 8 cups water and 4 Tbsp stock powder)
2 1/2 cups frozen corn kernels
1 (10 ounce) package frozen chopped spinach (thaw under cold water, no need to dry)
1/2 cup butter, 1 stick
6 cups whole milk
2 cups heavy cream
salt, to taste
white pepper, to taste
hot sauce, to taste
2 tablespoons cornstarch
3 tablespoons cold water (optional)

Steps:

  • Over medium high heat, cook chopped bacon in olive oil until crisp, remove and set aside.
  • Saute onion, green pepper, garlic and dried peppers (if using) in left over oil until soft but not brown (3-5 minutes).
  • Reduce heat to medium, add flour and whisk to form roux; cook roux until slightly toasty - do not let brown (3 minutes).
  • Add stock or water 2 cups at a time, whisking to prevent lumps.
  • Add corn, spinach and butter; simmer 10 minutes.
  • Add milk, cream, reserved bacon bits and seasonings to taste, stir and simmer 5-10 additional minutes.
  • **Optional** If soup is not thick enough, dissolve cornstarch in cold water, then add to soup and stir until thickened.

Nutrition Facts : Calories 284.2, Fat 23.3, SaturatedFat 12.8, Cholesterol 68.3, Sodium 146.2, Carbohydrate 14.9, Fiber 1.4, Sugar 5.5, Protein 6

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