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Hearty Quinoa & Corn Chowder


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


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).