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    You are in: Home / Recipes / Quinoa Corn and Spinach Chowder Recipe
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    Quinoa Corn and Spinach Chowder

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Engrossed's Note:

    Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."

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    Ingredients:

    Serves: 8

    Yield:

    quarts

    Units: US | Metric

    Directions:

    1. 1
      Simmer the quinoa in 7 cups boiling water for 10 minutes.
    2. 2
      While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
    3. 3
      Drain quinoa, but reserve liquid.
    4. 4
      Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
    5. 5
      Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
    6. 6
      Turn off the heat, taste for salt, and season the soup with pepper.
    7. 7
      Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.

    Browse Our Top Chowders Recipes

    Ratings & Reviews:

    • on November 15, 2007

      45

      This is an interesting, low cal soup (only 4 pts if following wW)! I changed the recipe slightly by using 1 pkg of frozen corn, thawed and using less potatoes than called for (I used 3 baby potatoes) and skipped the egg. Thanks for sharing!

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Quinoa Corn and Spinach Chowder

    Serving Size: 1 (381 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 213.1
     
    Calories from Fat 71
    33%
    Total Fat 7.9 g
    12%
    Saturated Fat 2.7 g
    13%
    Cholesterol 12.6 mg
    4%
    Sodium 209.5 mg
    8%
    Total Carbohydrate 30.5 g
    10%
    Dietary Fiber 4.1 g
    16%
    Sugars 2.3 g
    9%
    Protein 7.5 g
    15%

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