Best 4 Hearty Quinoa Corn Chowder Recipes
Embark on a culinary journey with our hearty quinoa corn chowder, a symphony of flavors that will warm your soul and tantalize your taste buds. This delectable dish is a harmonious blend of wholesome ingredients, featuring the nutty goodness of quinoa, the sweet crunch of corn, and a medley of aromatic vegetables. Prepared with a creamy broth enriched with herbs and spices, this chowder offers a satisfying balance of textures and flavors.
Our diverse collection of recipes caters to various dietary preferences and culinary inclinations. For those seeking a classic chowder experience, the traditional recipe delivers a comforting and familiar taste. Vegetarians will delight in the vibrant flavors of our vegetable-packed chowder, while spice enthusiasts can ignite their palates with the spicy version.
For a lighter variation, the low-fat chowder offers a guilt-free indulgence, while the vegan chowder caters to those following a plant-based lifestyle. Each recipe is meticulously crafted to ensure a delightful culinary experience, whether you're a seasoned chef or a novice in the kitchen.
QUINOA CORN CHOWDER
Provided by Trisha Yearwood
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 14
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 CHOWDER
Provided by Trisha Yearwood
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 14
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.
QUICK AND HEARTY CORN CHOWDER
Hearty and tasty, this chowder will stick to your bones. I recommend a cold winter's day to dig into this!
Provided by Sandra Rogers
Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter in a large saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Stir in corn, water, hash brown potatoes, black pepper, and salt. Bring to a boil; cover and simmer for 5 minutes.
- Whisk 1/2 cup milk and flour in a small bowl until smooth.
- Pour milk mixture into the saucepan. Stir in remaining 1 1/2 cup milk; cook, stirring frequently, until thick, about 5 minutes.
Nutrition Facts : Calories 279.3 calories, Carbohydrate 44.4 g, Cholesterol 25 mg, Fat 11.6 g, Fiber 4.3 g, Protein 9.4 g, SaturatedFat 6.3 g, Sodium 149.1 mg, Sugar 11.1 g
HEARTY CORN CHOWDER
"EVERYONE in my wife's family is a corn lover, so her mom came up with this wonderful recipe to satisfy their appetites. With the bacon, sausage and potatoes, it's hearty enough to be a one-pot meal, but it's also really good with the chicken."
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 10
Steps:
- In a large saucepan, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside., Saute celery and onion in drippings until onion is lightly browned. Add potatoes and water. Cover and cook over medium heat for 10 minutes. Stir in corn, milk, sausage, dill and bacon. Cook until potatoes are tender, about 30 minutes.
Nutrition Facts : Calories 389 calories, Fat 19g fat (8g saturated fat), Cholesterol 48mg cholesterol, Sodium 766mg sodium, Carbohydrate 43g carbohydrate (11g sugars, Fiber 4g fiber), Protein 15g protein.
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
- Don't overcrowd the pot. Give the vegetables and quinoa room to cook evenly.
- Season the chowder to taste. Start with a little salt and pepper and add more as needed.
- Garnish the chowder before serving. This will add a pop of color and flavor.
- Serve the chowder hot. This is a hearty and comforting dish that is perfect for a cold day.
Conclusion:
Hearty Quinoa Corn Chowder is a delicious and easy-to-make dish that is perfect for a busy weeknight meal. It is packed with protein, vegetables, and fiber, and it is also gluten-free. The chowder can be made ahead of time and reheated, making it a great option for meal prep. Whether you serve it as a main course or a side dish, this chowder is sure to be a hit with your family and friends.
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