Soup Sunday has come and gone once again this week. This time, it swept through with a new recipe. I love trying new soups, and this one was no exception. Normally I make a smoother type of soup. However, this chowder really appealed to me for some reason. Chowders always seemed filling and comforting. This chowder is definitely both.
If you like any of the ingredients in this chowder, you will love this. I’m a huge fan of everything in this chowder, and I loved it. I had it for lunch the next day and it was just as good. It’s very filling and hearty. Have I mentioned how healthy this chowder is for you? It’s packed with vegetables and not many preservatives or unnatural ingredients. You won’t miss any meat in this soup. You also don’t need much to go along with it. I served a small hunk of bread with this, but a salad would also go just as nicely.
The first step in this recipe is to toast the qunioa. Make sure you follow the packaged directions on how to wash your quinoa before cooking it. So wash your quinoa first, usually takes a couple minutes under cold water, and drain the quinoa the best you can. Then add it to a large pot and toast it for 3 to 5 minutes over medium heat. The excess liquid from the quinoa should cook out and the quinoa should toast up. I chopped my veggies during this step to save some time.
Next, return the pot you toasted the quinoa in to the stove. Melt your margarine over medium-high heat. Add the onion and pepper to the margarine and sauté for 3 to 5 minutes or until onions and peppers are soft and starting to brown. Add in the minced garlic and cook for 1 minute. Make sure to stir just a little so the garlic doesn’t burn. Then, stir in the ¼ cup flour slowly until completely incorporated. I added a little, stirred until incorporated, and added a little more. I repeated this until all the flour was mixed in. You don’t want to see any flour at all. Whisk in the broth until everything is combined.
Add in the milk one cup at a time. After mixing in the first cup, let the soup thicken a little before adding more milk. I let the soup sit for a few minutes and then added the next cup in. I repeated this until all the milk was added. Add the corn, beans, quinoa, parsley, thyme, and salt to the pot. Stir everything together and bring to a boil. Make sure you stir frequently until it reaches a boil.
Reduce heat to medium or medium-low and simmer, uncovered, for 15 to 20 minutes, or until the quinoa is fully cooked. Stir every so often to keep everything evenly cooking. Garnish with shredded cheese if you’d like! I had this with and without cheese and it is equally delicious both ways. If you like more spice, feel free to add in some crushed red pepper flakes to the soup.
This is a delicious chowder. I’m more of a smooth-soup fan, but I love this. It’s very filling and full of wonderful flavors. The quinoa provides a lot of filling protein and also adds to the texture of the soup. The base is creamy and the addition of thyme reminds me of Thanksgiving flavors. I had a small piece of bread with this soup and was full for the evening. It also reheats wonderfully for leftovers. This recipe does make a lot, so I would half it if you aren’t a leftover lover.
Quinoa and Corn Chowder
Total calories: 2,280
Servings: 6-8 bowls
- 1 cup dry quinoa (wash per package instructions)
- ¼ cup lite margarine
- ½ medium yellow or white onion, diced
- ¼ cup all-purpose flour
- 1 red bell pepper, diced
- 1 tsp minced garlic
- 3 cups vegetable broth
- 3 cups milk (any kind)
- 4 cups fresh or frozen corn
- 1 can white kidney beans, drained and rinsed
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1 ½ tsp salt
Optional: shredded cheese to top
- In a large pot, toast the quinoa over medium heat for 3 to 5 minutes. Excess liquid and moisture should evaporate. Remove the toasted quinoa from the pot.
- Return the pot to the stove and melt the margarine over medium-high heat. Add the onion and pepper and sauté for 3 to 5 minutes or until onions and peppers are soft and starting to brown. Add the garlic and cook for 1 minute.
- Stir in the ¼ cup flour slowly until completely incorporated. You don’t want to see any flour at all. Whisk in the broth and one cup of milk at a time. Allow the soup to thicken slightly before adding each additional cup of milk.
- Add corn, beans, quinoa, parsley, thyme, and salt. Bring to a boil, stirring frequently. Reduce heat to medium and simmer, uncovered, for 15 to 20 minutes. The quinoa should be fully cooked. Stir often. Garnish with shredded cheese if you’d like!
¼ cup butter or regular margarine for ¼ cup lite margarine
3 cups chicken broth for 3 cups vegetable broth