- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- 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.
