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)
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.