Quinoa Corn Chowder

My daughter has been requesting that I make "Corn Soup" for about 4 months now. For one reason or another, I have not been able to make this happen for her (it was too hot for soup originally and as soon as it started cooling down, I wasn't receiving corn in my Bountiful Basket. I did, actually make her some "Corn Soup" when I was in my "raw week", but she didn't care for it because "it wasn't cooked and it was cold").

The stars finally aligned: I have around 10 ears of corn from my basket (as well as potatoes, red bell peppers and nearly every ingredient you'll find listed below) and the high today was 65, perfect soup weather for me is a range between 45 and 65.

Here's the long list of stuff I used:
  • 3/4 cup quinoa
  • 1 - 2 Tbsp olive oil
  • 2 medium potatoes
  • 4-5 ears fresh corn on the cob
  • 4 cups vegetarian soup stock or water
  • 2 celery stalk, diced
  • 1 lg red pepper, diced
  • 3 cloves garlic
  • 1 tsp minced ginger
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/2 tsp dried oregano leaf
  • 1/4 tsp ground thyme
  • 1 bay leaf
  • Salt and fresh ground black pepper to taste
  • 2 scallions sliced, tender greens & whites
Long list of ingredients, short list of instruction:
  • 1.Sauté ginger and garlic in oil. Add potatoes and red pepper, sauté 5 minutes.
  • Combine all ingredients except corn and scallions in a large crock pot.
  • Cover and cook on low for 3 - 4 hours.
  • Turn heat to high, add the fresh corn kernels, and cook for another 1/2 hour.
  • Stir in scallions, salt and pepper to taste, and serve.
Garnished with cilantro and cayenne and served with a biscuit

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