Quinoa Corn Chowder
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Serves: 6 to 8 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • ½ cup quinoa
  • 2 cups frozen whole-kernel corn, thawed
  • 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
  1. 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).
  2. 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.
  3. 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/