Quinoa Corn Chowder

• Produce

  • 4 cups Corn, frozen
  • 1 tsp Garlic
  • 1 can Kidney beans, white
  • 1 Onion, medium
  • 1 tsp Parsley, dried
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 3 cups Chicken broth

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1/4 cup Flour
  • 1 Red pepper
  • 1 1/2 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 3 cups Milk

Found on thereciperebel.com

Description

Ingredients

• 1 cup quinoa
• ¼ cup butter
• 1 medium onion, diced
• ¼ cup flour
• 1 red pepper, diced
• 1 tsp minced garlic
• 3 cups chicken broth
• 3 cups milk
• 4 cups frozen corn (or fresh)
• 1 can white kidney beans, drained and rinsed
• 1 tsp dried parsley
• ½ tsp dried thyme
• 1½ tsp salt
• Optional: shredded cheese to garnish

Directions

• In a large pot, toast quinoa over medium heat for 3-5 minutes. Remove from the pan.
• In the same pot, melt butter. Add onion and pepper and saute over medium-high heat for 3-5 minutes, until soft and starting to brown. Add garlic and cook 1 minute.
• Stir in flour until combined (you dont want to see any white left -- add gradually and if theres a litle left over thats okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.
• Add corn, beans, quinoa, parsley, thyme, and salt. Bring to a boil, stirring frequently. Reduce heat to medium (or medium-low) and simmer uncovered for 15-20 minutes until quinoa is cooked, stirring often.