Recipe courtesy of Trisha Yearwood
From:
Food Network Magazine
Quinoa Corn Chowder
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 135 mg
- Sodium
- 487 mg
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 461
- Total Fat
- 23 g
- Saturated Fat
- 9 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 7 g
- Protein
- 24 g
- Cholesterol
- 135 mg
- Sodium
- 487 mg
Ingredients
Directions
- Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
- Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.
