Hearty Quinoa Corn Chowder

• Vegetarian

• Produce

  • 1 package Corn, frozen
  • 1 Garlic clove
  • 1 Onion, medium
  • 1 tbsp Parsley, fresh
  • 1 can Pinto beans
  • 1/2 tsp Thyme, fresh

• Canned Goods

  • 3 cups Vegetable stock

• Pasta & Grains

  • 1/2 cup Quinoa

• Baking & Spices

  • 1/3 cup All-purpose flour
  • 2 Red peppers, medium sweet
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1/2 tbsp Butter
  • 1 cup Heavy whipping cream

Found on cookingwithruthie.com

Description

Ingredients

• 2 medium sweet red peppers
• ½ tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 garlic clove, minced
• ⅓ cup all-purpose flour
• 3 cups vegetable stock
• 1 cup heavy whipping cream
• 1 package (10 ounces) frozen corn, thawed
• 1 can (15 ounces) pinto beans, rinsed and drained
• ½ cup quinoa, rinsed
• ½ teaspoon minced fresh thyme
• Salt and pepper, to taste
• 1 tablespoon minced fresh parsley

Directions

• Place peppers on a baking sheet and broil 4 inches from heat until skins blacken and blister. Using tongs, rotate the peppers until all sides are blistered and blackened. Place in a bowl, cover, and let sit for 15-20 minutes before peeling and discarding skin. Remove stems and seeds and coursely chop. Set aside.
• In a stock pot, warm butter and oil over medium-high heat and saute onions until tender and translucent. Add garlic and cook until fragrant (about 1 minute). Stir in flour until blended and gradually whisk in stock and cream.
• Add red peppers, corn, beans, quinoa, thyme, salt and pepper. Bring to a boil stirring frequently; reduce heat and simmer uncovered for 15-20 minutes or until quinoa is tender; stirring occasionally. Garnish with parsley and serve.