Hearty Quinoa & Corn Chowder

INGREDIENTS

3	medium sweet red peppers
1	cup quinoa, rinsed
1	tablespoon butter
1	tablespoon olive oil
1	medium onion, chopped
2	garlic cloves, minced
1/3	cup all-purpose flour
4	cups vegetable stock
2	cups heavy whipping cream
6	medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
1	can (15 ounces) pinto beans, rinsed and drained
2	tablespoons minced fresh parsley
1/2	teaspoon minced fresh thyme
1 to 1/2	teaspoons salt
1/2	teaspoon pepper

INSTRUCTIONS

1.	Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2.	Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
3.	Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
4.	In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
5.	Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients. Yield: 14 servings (3/4 cup each).