Hearty Quinoa Corn Chowder Recipe

Hearty Quinoa Corn Chowder Recipe

Prep time 10 mins
Cook time 15 mins
Total time 25 mins

Author: Bakerette.com
Recipe type: Main Dish
Serves: 7 servings


  • 2 medium sweet red peppers
  • ½ tablespoon butter
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • ⅓ 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
  • ½ cup quinoa, rinsed
  • ½ teaspoon minced fresh thyme
  • Salt and pepper, to taste
  • 1 tablespoon minced fresh parsley


  1. 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.
  2. 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.
  3. 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.

Source : https://cookingwithruthie.com/2014/09/18/quinoa-corn-chowder/

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