Best Southwestern Quinoa Chowder Recipes

Quinoa Corn Chowder image

Provided by Trisha Yearwood

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

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.

Southwestern Quinoa Chowder image

Provided by Starrynews

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/3 cup onion, chopped
2 garlic cloves, minced
1 poblano chile, seeded and diced
1/2 red bell pepper, chopped
1/2 cup quinoa, rinsed and drained
2 cups vegetable broth
1 cup corn
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup milk
salt and pepper, to taste
4 tablespoons cilantro, chopped
1 small tomatoes, chopped
1/2 cup cheddar cheese, shredded

Steps:

Heat oil in a pot. Saute onion and garlic until onion is translucent.
Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
Season to taste with salt and pepper.
Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.