Southwestern Quinoa Chowder

Submitted by Starrynews

"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."

 

• Ready In: 45mins
• Ingredients: 16
• Serves: 4

ingredients

• 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

• Garnishes

• 4 tablespoons cilantro, chopped
• 1 small tomatoes, chopped
• 1⁄2 cup cheddar cheese, shredded

directions

1. Heat oil in a pot. Saute onion and garlic until onion is translucent.
2. Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
3. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
4. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
5. Season to taste with salt and pepper.
6. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

Reviews

[pthompson_burke]

Very satisfying veg soup! I doubled the recipe, but stirred in leftover cooked quinoa near the end. The cayenne was too much for my family. I also added a can of diced tomatoes.

 

[COOKGIRl]

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!

 

[katew]

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 !!

 

[Lalaloula]

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!<br/>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.<br/>THANK YOU SO MUCH for sharing your creation and good luck in the contest!<br/>Made and reviewed for Craze-E Fall 2011.

 

[Rita1652]

Excellent!! Comforting healthy and hot! I used red quinoa and yellow bell pepper skipped the cayenne didn't need it at all because my poblano was nice and hot. For the tomato I used salsa. Used low fat milk. Thanks for a winning great soup!