Quinoa Corn Chowder with Turkey Bacon: A Cozy, Comforting Recipe
Enjoy this hearty Quinoa Corn Chowder, a comforting dish with turkey bacon, quinoa, and sweet corn.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring Cups and Spoons
- Knife and Cutting Board
- Blender or Immersion Blender
- colander
- Can Opener
- Potato Masher
- Ladle
- Serving Bowl
Ingredients
For the Chowder
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 cups fresh or frozen corn kernels
- 1 can (14.5 oz) coconut milk
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoon chopped fresh parsley for garnish
Instructions
Cook the Vegetables
- In a large pot, heat the olive oil over medium heat.
- Sauté onion, garlic, celery, and carrot for 5-7 minutes, until softened and fragrant.
Add the Broth and Quinoa
- Add the vegetable broth to the pot.
- Stir in the rinsed quinoa.
- Add smoked paprika, dried thyme, salt, and pepper.
Simmer the Chowder
- Increase the heat and bring the mixture to a boil.
- Lower the heat to a simmer and cook for about 15 minutes, or until quinoa is tender.
Add Corn and Coconut Milk
- Stir in the corn and continue to cook for 5 minutes.
- Stir in the coconut milk and cook for an additional 5 minutes until heated through.
Finish the Chowder
- Taste and adjust the seasoning if needed.
- Ladle chowder into bowls and sprinkle with fresh parsley.
Notes
For a creamier texture, use an immersion blender to partially blend the chowder while leaving some chunky pieces.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gSodium: 450mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 100IUVitamin C: 15mgCalcium: 20mgIron: 2mg
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