Prep 15 mins
Cook 30 mins
A warm, filling soup with a zip – great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste.
- 1 tablespoon vegetable oil
- 1⁄3 cup onion, chopped
- 2 garlic cloves, minced
- 1 poblano chile, seeded and diced
- 1⁄2 red bell pepper, chopped
- 1⁄2 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1⁄2 teaspoon cayenne pepper
- 1 cup milk
- salt and pepper, to taste
- 4 tablespoons cilantro, chopped
- 1 small tomatoes, chopped
- 1⁄2 cup cheddar cheese, shredded
- Heat oil in a pot. Saute onion and garlic until onion is translucent.
- Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
- Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
- Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
- Season to taste with salt and pepper.
- Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.
I wasn't too sure if I was going to like this as much as I did. Adding a small amount of chipotle powder and Spanish smoked paprika took the chowder to the next level. Served with cornbread-this was a satisfying mid-week meal. Reviewed for Veg Tag/March. Skipped the tomatoes on top (yucky this time of year) and replaced cheddar with a little bit of freshly grated Parmesan. Thanks, Starry!
This was such an exciting soup for me to make as I have never made a chowder before. Usually my soups are always tomato based. I loved the quinoa in this and the 2 children of mine that had this tonight for dinner were really enthusiastic about it. I adorned mine with avocado and diced tomato. I cannot get poblano chile here so used a green pepper. Great Sunday night meal !!
I loved the corn and milk with the heat from the cayenne and chilli powder in this wonderful chowder. They gave just the right amount of heat. I was worried about the cumin, but it was spot on. The chowder is thick, filling, creamy, delish, comforting, colourful and healthy! I used the garnish, but basil in place of cilantro as I cant stand the latter. YUMMO, thumbs up!
I made half the recipe using a green bell peppe in place of the poblano because I couldnt get that here and I made my own broth.
THANK YOU SO MUCH for sharing your creation and good luck in the contest!
Made and reviewed for Craze-E Fall 2011.