Quinoa Corn Chowder

"This hearty chowder is perfect for cold winter days - and it's an easy way to add more quinoa to my diet," says Trisha.

Total Time:
1 hr 10 min
20 min
50 min

6 to 8

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons salted butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1/2 cup quinoa
  • 2 cups frozen whole-kernel corn, thawed
  • 5 cups chicken stock
  • 1/2 cup heavy cream
  • 2 pounds baby Yukon Gold potatoes, quartered
  • 2 teaspoons Old Bay Seasoning
  • 4 ounces bacon (about 6 slices)
  • 1 pound medium shrimp, peeled and deveined
  • 2 tablespoons fresh parsley, finely chopped
  • 4 scallions, finely chopped
  • 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.

  • Photograph by Ryan Dausch

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