Main Dish Recipe: Quinoa Corn Chowder

Low Fat Quinoa Recipe With Corn, Potato, Green Beans, Red Pepper

Our low fat quinoa corn chowder recipe looks mild, but has a hot spicy side, more so if you add the chipotle pepper! It's a simple but supremely satisfying vegetarian or vegan main dish soup or stew recipe.

Quinoa corn chowder is delicious cooked on the stove or in a crockpot or slow cooker. It will only take about 3 - 4 hours in the crockpot. If you need to be away longer, a digital timer is handy & inexpensive. Then your crockpot recipes can be ready to eat when you are.

4 - 6 qt crockpot, low heat, 3 - 4 hr: To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel & mince the garlic, jalapeno and ginger
4. Wash and trim the celery, slice lengthwise, then crosswise to dice
5. Seed and dice the red pepper
6. Peel and chop the potatoes in bite sized pieces
7. If using fresh corn, peel and slice the kernels off the cobs
8. Heat the olive oil on medium low in a large dutch oven
9. Sauté the garlic, ginger, celery, & jalapeno 5 minutes
10. Add the potatoes, green beans and red pepper, sauté 5 minutes
11. Stir in the oregano, thyme, coriander, paprika and bay leaf
12. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
13. Add the fresh or frozen corn, cook 5 - 10 more minutes
14. Add salt & pepper, cilantro or scallions

Crockpot Directions:

1. Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
2. Combine all ingredients except corn & cilantro or scallions in a large crockpot
3. Cover and cook on low for 3 - 4 hours
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
5. Stir in the cilantro or scallions, salt & pepper to taste, and serve