Hearty Quinoa & Corn Chowder
Total TimePrep: 25 min. + standing Cook: 15 min.
Makes14 servings (3/4 cup each)
So super good. My daughter ate two bowl fulls right away. Look forward to having this more in the winter time.
Oh my gosh! It’s delicious! Definitely a keeper!
I love this recipe and so has everyone I have served it to. We often add diced ham and I nearly always double or triple the recipe. We have even reheated it from frozen and found it tasty. I substitute oregano for the thyme and normally have to use chicken broth in place of the vegetable. Still very good.
Great! I only used 1/2 c. of quinoa, I sauteed fresh red peppers along with the onion, garlic and I added 2 chopped carrots to the mix. I only used one tablespoon of grapeseed oil, no butter. I only used 1/4 c. flour, 2 ears of corn, a 12-oz can of fat free evaporated milk and I doubled the beans. I did not change the recipe ingredients, just lessen a few. The seasonings were right on point, just delicious. The soup was still very thick with the reduction of flour. I just love this one!
No comment left
Although very creamy, it was lacking in flavor. My kids, however, loved it.
No comment left
<p>A delicious, hearty chowder. I did have to add some more broth as it got a bit thick. Also added about 2 Tbsp of Cholula. Delicious!! Next time I will add some green chile! 5 stars with the added spice!!
I used jarred roasted red pepper for convenience, and low-fat evaporated milk instead of cream. It was hearty and delicious. I will definitely make it again, but will increase the seasonings a bit and perhaps add some chopped cooked chicken and serve as a main course.
This hearty vegetarian chowder was a hit with my family. The protein content helped me feel better about using all that cream!