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.
HEARTY QUINOA & CORN CHOWDER
My grandmother lived in the Appalachian Mountains and always served straight-from-the-garden corn and beans. I updated her dish with quinoa and herbs. - Kari Napier, Louisville, Kentucky
Provided by Taste of Home
Time 40m
Yield 14 servings (3/4 cup each).
Number Of Ingredients 15
Steps:
- 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. , Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers. , 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. , 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., 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.
Nutrition Facts : Calories 264 calories, Fat 16g fat (9g saturated fat), Cholesterol 49mg cholesterol, Sodium 485mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 4g fiber), Protein 6g protein.
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.
AMARANTH, QUINOA, AND CORN CHOWDER
A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter.
Provided by Lemon Drop
Categories Chowders
Time 45m
Yield 12 cups, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
- Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
- Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
- Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
- Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
- Variations:.
- For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
- Use half-and-half or heavy cream instead of milk.
- Use dried tarragon instead of thyme.
- Shrimp, Corn, and Quinoa Soup.
- Instead of water, use 4 cups of fish or clam broth. Use oregano instead of thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.
Nutrition Facts : Calories 371.6, Fat 10.3, SaturatedFat 4.9, Cholesterol 19.3, Sodium 141.2, Carbohydrate 66.5, Fiber 7.8, Sugar 3.9, Protein 11.7
More about "amaranth quinoa and corn chowder recipes"
EASY ONE POT QUINOA CORN CHOWDER RECIPE - THE …
From thereciperebel.com
4.8/5 (12)Total Time 35 minsCategory Main Course, SoupCalories 313 per serving
- Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
- Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too -- it will just take a little longer to thicken!)
- Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.
CORN AND QUINOA CHOWDER RECIPE - BETTER NUTRITION
From betternutrition.com
AMARANTH, QUINOA, AND CORN CHOWDER RECIPE
From recipes.sparkpeople.com
30-MINUTE CORN CHOWDER SOUP WITH QUINOA - FOOD52
From food52.com
LORNA SASS » APPETIZERS AND SOUPS
From lornasass.com
A RECIPE FROM WHOLE GRAINS EVERY DAY, EVERY WAY BY LORNA SASS
From randomhouse.com
AMARANTH, QUINOA, AND CORN CHOWDER RECIPE - FOOD.COM
From pinterest.com
AMARANTH, QUINOA AND CORN CHOWDER WITH SHRIMP
From heathermichellenutritionist.com
10 BEST AMARANTH QUINOA RECIPES | YUMMLY
From yummly.co.uk
CORN CHOWDER WITH QUINOA AND AMARANTH - VANILLAQUEEN
10 BEST AMARANTH QUINOA RECIPES | YUMMLY
From yummly.com
QUINOA, AMARINTH AND CORN CHOWDER | BETHLEHEM HARVEST
From bethlehemharvest.com
AMARANTH AND CORN CHOWDER - THRIVE LIFE
From thrivelife.com
10 BEST AMARANTH QUINOA RECIPES | YUMMLY
From yummly.com
CORN AND QUINOA CHOWDER RECIPE - FOOD.COM
AMARANTH, QUINOA, AND CORN CHOWDER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love