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Corn Quinoa Chowder

Author Cindy Livesey

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 1/2 cups celery, chopped
  • 5 cups broth - chicken or vegetable
  • 3/4 cup quinoa
  • 1 1/2 cups frozen corn
  • 2-3 bay leaves
  • 1 cup potatoes, cubed
  • 1/2 cup carrots, chopped
  • 1/2 teasp cumin
  • 1 +/- cup milk (regular or unflavored soy, almond, etc)
  • salt and pepper to taste

Instructions

  1. Heat oil in large pot and add onions, saute until soft.

  2. Add celery, saute 3-4 mins.

  3. Add broth and bay leaves and bring to a boil.

  4. Add quinoa and corn and bring to boil again.

  5. Add carrots, potatoes and cumin. Cook on low heat until the vegetables are tender (15-20 mins).

  6. Stir in milk to get desired thickness.