5 cups chicken stock (TAC note: please use stock, not broth. Kitchen Basics is preferred - unsponsored).
½ cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay Seasoning
4 ounces bacon (about 6 slices. TAC note: Use pre-cooked if you prefer to skip cooking the bacon)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley, finely chopped
4 scallions, finely chopped
Instructions
Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes (TAC note: 20 minutes if they are cut small).
Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.
Recipe by The Amiable Cooks at https://theamiablecooks.com/quinoa-corn-chowder/