This delicious quinoa corn chowder recipe is hearty, flavorful, and nutrient rich
I went to Park City for a walk last Sunday, passed a dog park complete with a doggie swimming pond, and was stopped in my tracks as I watched a dog swimming with all his might after a little duck. Yes, we all know I have a fixation on dogs and now it also seems I also have a fixation on ducks. I really need to get a life, right? Anyway, it was like watching a train wreck happening in slow motion. I was so fearful for the little duck as the dog would get right within mouth-grabbing range and then the duck would flap it’s wings and hop a foot ahead and it would start all over again. I looked around for the dog’s owners, but they were throwing a ball to their other dog in the pond and were seemingly unconcerned for the ducks life.
I considered hopping the fence and jumping in the pond to rescue the duck myself, but luckily held myself back. After standing mesmerized for about 10 minutes (again, I need to get a life), I realized the duck had everything under control and was actually teasing the dog. There was no way that dog was ever going to catch that duck.
Point??? There are times in life when everything is going along swimmingly and there are times when the dog gets you. Right now things in life are going along swimmingly.
And to help kick-start this fall season, may I suggest this nutrient rich and hearty quinoa corn chowder. It will warm your hearts, minds, and spirits swimmingly.
If you like this recipe, you might also like these other recipes at Bakerette.com.
- 2 medium sweet red peppers
- 1/2 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1/3 cup all-purpose flour
- 3 cups vegetable stock
- 1 cup heavy whipping cream
- 1 package, 10 ounces frozen corn, thawed
- 1 can, 15 ounces pinto beans, rinsed and drained
- 1/2 cup quinoa, rinsed
- 1/2 teaspoon minced fresh thyme
- Salt and pepper, to taste
- 1 tablespoon minced fresh parsley
- Place peppers on a baking sheet and broil 4" inches from heat until skins blacken and blister. Using tongs, rotate the peppers until all sides are blistered and blackened. Place in a bowl, cover, and let sit for 15-20 minutes before peeling and discarding skin. Remove stems and seeds and coursely chop. Set aside.
- In a stock pot, warm butter and oil over medium-high heat and saute onions until tender and translucent. Add garlic and cook until fragrant (about 1 minute). Stir in flour until blended and gradually whisk in stock and cream.
- Add red peppers, corn, beans, quinoa, thyme, salt and pepper. Bring to a boil stirring frequently; reduce heat and simmer uncovered for 15-20 minutes or until quinoa is tender; stirring occasionally. Garnish with parsley and serve.
Recipe inspired by Taste of Home
I love having Jen come and visit with us… enjoy her Quinoa Corn Chowder