Smokey Corn and Quinoa Chowder
Try this Smokey Corn and Quinoa Chowder recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- salt & pepper to taste
- 1 tablespoon oil
- 2 garlic cloves chopped
- 1 onion, diced
- 1/2 teaspoon liquid smoke
- 5 cups vegetable stock
- 1/2 cup tri-coloured quinoa uncooked
- i teaspoon smoked paprika
- 1 teaspoon chilli ground (optional)
- 1 420 g tin of extra sweet corn kernels
- 4 potatoes, unpeeled and diced
- 1 x 420g tin red kidney beans
- 1 x 410g tin of crushed tomatoes
- 1 tablespoon of tomato paste
- Carbohydrate 92.6904001149831 g
- Cholesterol 0 mg
- Fat 54.0306001095574 g
- Fiber 0.128999994322658 g
- Protein 0.5595 g
- Saturated Fat 6.9972600141855 g
- Serving Size 1 1 recipe (7113g)
- Sodium 28471.0420359322 mg
- Sugar 92.5614001206604 g
- Trans Fat 2.60112000525766 g
- Calories 841 calories
In a large soup pot, sauté the onion, garlic and oil together. Add the quinoa.Add the smoked paprika, chilli (optional), corn, potatoes, kidney beans, crushed tomatoes, tomato paste, liquid smoke & vegetable stock.Cook on medium heat until it thickens and it reduces by about half (about 30-45 mins). Season it with salt & freshly ground black pepper.Serving options: chopped fresh parsley, coriander, tofutti sour cream, crushed cashews, diced onion or pepitas. Enjoy!
