No-Cream Organic Corn and Quinoa Chowder

I'm very sorry I don't have a picture of this chowder to share, but it was so tasty that it all got eaten before I thought to take a picture of it! I even shared some of the soup with a friend in the neighborhood who asked for the recipe because she liked the taste of it so much!

(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, but I changed it quite a bit)

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)

  1. In a Dutch oven or 5-quart pot, melt butter over medium heat.
  2. Add onion, bell peppers, pinch of salt, and thyme (optional); cook, stirring occasionally, until vegetables are softened, about 5 minutes
  3. Add milk, potatoes, and 5 cups water. Bring to a boil. Reduce heat, and simmer, covered, until potatoes are almost tender, about 8 minutes.
  4. Stir in corn, 1 tablespoon of coarse salt, and 1/2 teaspoon pepper.
  5. Simmer until corn is heated, about 3ish minutes.
  6. With slotted spoon, transfer 3 cups of the solids to a blender or food processor and puree until smooth.
  7. 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.

No comments: