(Get it? Corn box....Corn Chowder....)
I could go on and on about how great this soup is, but I'm hoping I've already persuaded you to try it!
No-Cream Organic Corn and Quinoa Chowder
(the original recipe is from Martha Stewart.com, but I changed it quite a bit)
Ingredients:
2
Tablespoons organic butter
1
large organic onion, minced (about 2 cups)
2
medium organic red bell peppers, seeds and ribs removed, diced (2 1/2 cups)
1/2
teaspoon thyme (optional)
pinch of salt
3
cups organic whole milk
5
cups water
4
medium organic baking potatoes (about 2 1/2 pounds), peeled and cut into
3/4-inch cubes
8
ears organic corn, kernels removed (about 4 cups); or 4 cups frozen organic corn
coarse
salt and ground pepper
2 cups COOKED organic quinoa (measure the amount of quinoa after it's been cooked)
hot
pepper sauce, for serving (optional)
Directions:
- In a Dutch oven or 5-quart pot, melt butter over medium heat.
- Add onion, bell peppers, pinch of salt, and thyme (optional); cook, stirring occasionally, until vegetables are softened, about 5 minutes
- Add milk, potatoes, and 5 cups water. Bring to a boil. Reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
- Stir in corn, 1 tablespoon of coarse salt, and 1/2 teaspoon pepper.
- Simmer until corn is heated, about 3ish minutes.
- With slotted spoon, transfer 3 cups of the solids to a blender or food processor and puree until smooth.
- Return to pot; add cooked quinoa and bring to boil. Boil 3-5 minutes. Turn off heat and serve!
**NOTE: My daughter preferred this soup after it had been refrigerated for a little while.
**NOTE: This is soup is fabulous with Annie's Cheddar Bunnies! For each bite, drop a bunny on your spoon.
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