A rich, creamy, comforting chowder that's packed full of protein and fiber from quinoa and beans!
Course Main Course, Soup
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Ashley Fehr
4cupsfrozen cornor fresh
1can white kidney beansdrained and rinsed
Optional: shredded cheese to garnish
In a large pot, toast quinoa over medium heat for 2-3 minutes.
Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too -- it will just take a little longer to thicken!)
Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.
**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.