Name: Quinoa Corn Chowder
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 6 to 8 servings
Ingredients: 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

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.

Photograph by Ryan Dausch

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Quinoa Corn Chowder

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