Main Dish Recipe: Quinoa Corn Chowder

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

Quinoa corn chowder looks mild, but has a hot spicy side; simple & satisfying vegan soup or stew recipe for stovetop or crockpot.

Total Prep and Cook Time: 60 minutes

6 Servings

Nutrition Data Per Serving, 158g: 184 cal, 34g carb, 4g fat, 14mg sodium, 5g fiber, 6g protein, low Saturated Fat & Cholesterol and Sodium, good source Vit B6, Manganese, Vit C. Estimated glycemic load 16

Printable Recipe: Click the print button in your browser to print JUST the recipe

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 5 minutes
2. Rinse 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 quinoa
13. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
14. Add the fresh or frozen corn, cook 5 - 10 more minutes
15. Add salt & pepper, cilantro or scallions

Cooking Tips

Quinoa corn chowder is delicious cooked on the stove or it will 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.

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

Your comments & questions help improve our recipes, so don't be shy! Contact Us

More Easy Stew Recipes:

Crockpot Quinoa Red Lentil Stew Quinoa Sweet Potato Black Bean Stew Jamaican Red Bean Stew Lentil Black Bean Stew Lentil Sweet Potato Stew Red Lentil Kidney Bean Stew Back To Recipes Index Privacy Policy, Disclaimer Contact Us

       

3 FREE SV Newsletters

2 FREE Special Reports

10 Tips for Going Veg
Recipe of the Week
What's New Savvy Veg

Name 

Email  

   More Information

Your Privacy Protected!