Tuesday, November 6, 2012

Hearty Corn & Quinoa Chowder

Packed with roasted peppers, corn, pinto beans, quinoa, and spinach, this hearty and colorful chowder hits the spot on a cold night.

Hearty Corn & Quinoa Chowder
(Adapted from Taste of Home Magazine)
((Printable Recipe))

3 roasted red peppers, chopped
1 cup quinoa, rinsed
1 tablespoon butter
1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/3 cup flour
4 cups vegetable stock
2 cups heavy cream or milk (whole or 2%)
6 ears corn, kernels removed (about 4 cups)
2 cups pinto beans, drained (canned or dried beans, cooked)
2 cups fresh spinach leaves, washed and chopped
1/2 teaspoon fresh thyme
1 1/2 teaspoons salt
1/2 teaspoon pepper

1. In a large skillet, toast the quinoa for about 3-5 minutes, stirring constantly. Set aside.

2. In a large stock pot, melt the butter and add the oil. Cook the onion for about 5 minutes, until tender.  Add the garlic and cook for 1 minute longer. Add the flour and stir until the onions are well coated, about 1 minute. Gradually whisk in the vegetable stock and milk.

3. Add the corn, beans, roasted red pepper and quinoa.  Bring this to a boil, stirring often. Reduce the heat; simmer, uncovered, for about 15 to 20 minutes Stir occasionally, until the quinoa is tender.

4. Stir in the spinach and thyme. Season with salt and pepper to taste.


  1. This just jumped to the top of my "to make" list. Wow does it look good!! Thank you! :)

    1. Thank you, Kaitlin! Hope you enjoy it. :)

  2. I totally just mol'd. That stands for "Mmmmm'd out loud" :P This is topping my list too!


    1. Where's the "like" button? Love the "MOL'D". :)
      Thank you!