Hearty Quinoa and Corn Chowder Recipe

Directions 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. Yield: 14 servings (3/4 cup each). Originally published as Hearty Quinoa & Corn Chowder in Taste of Home October/November 2012, p75 Nutritional Facts 3/4 cup equals 264 calories, 16 g fat (9 g saturated fat), 49 mg cholesterol, 485 mg sodium, 27 g carbohydrate, 4 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend