Quinoa Corn And Spinach Chowder Best Recipes

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QUINOA CORN CHOWDER

2023-01-29



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup quinoa
  • 2 cups frozen whole-kernel corn, thawed
  • 5 cups chicken stock
  • 1/2 cup heavy cream
  • 2 pounds baby Yukon Gold potatoes, quartered
  • 2 teaspoons Old Bay Seasoning
  • 4 ounces bacon (about 6 slices)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, finely chopped
  • 4 scallions, finely chopped

Steps:

  • Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
  • Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
  • Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.

QUINOA CORN AND SPINACH CHOWDER

Nov 15, 2007



Quinoa Corn and Spinach Chowder image

Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."

Provided by Engrossed

Categories     Chowders

Time 30m

Yield 2 quarts, 8 serving(s)

Number Of Ingredients 15

Ingredients:

  • 3/4 cup quinoa, rinsed thoroughly under running water
  • 7 cups water
  • 2 ears corn, shucked
  • 2 tablespoons olive oil
  • 1 garlic clove, finely chopped
  • 1 jalapeno chile, seeded and finely diced
  • 1/2 teaspoon ground cumin
  • sea salt, to taste
  • 2 potatoes, peeled and diced into 1/4-inch pieces (about 6oz)
  • fresh ground pepper, to taste
  • 1/4 lb feta cheese, cut into small cubes
  • 1 bunch spinach, stems removed and leaves washed
  • 3 green onions, including greens thinly sliced
  • 1/3 cup cilantro leaf, chopped
  • 1 hard-boiled egg, peeled and diced (optional)

Steps:

  • Simmer the quinoa in 7 cups boiling water for 10 minutes.
  • While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
  • Drain quinoa, but reserve liquid.
  • Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
  • Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
  • Turn off the heat, taste for salt, and season the soup with pepper.
  • Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.

Nutrition Facts : Calories 213.2, Fat 8, SaturatedFat 2.8, Cholesterol 12.7, Sodium 209.5, Carbohydrate 30.5, Fiber 4.1, Sugar 2.3, Protein 7.6

QUINOA CORN CHOWDER

2023-01-29



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients:

  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 cup golden quinoa
  • 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
  • 5 cups chicken stock
  • 1/2 cup heavy cream
  • 2 pounds baby Yukon Gold potatoes, quartered
  • 2 teaspoons Old Bay seasoning
  • 4 ounces bacon (about 6 slices)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh parsley leaves, finely chopped
  • 4 green onions, finely chopped

Steps:

  • In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
  • Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
  • Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.

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