Ecuadoran Quinoa Chowder with Sweet Corn
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 323.5
- Total Fat: 15.6 g
- Cholesterol: 17.0 mg
- Sodium: 883.0 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.5 g
- Protein: 9.2 g
View full nutritional breakdown of Ecuadoran Quinoa Chowder with Sweet Corn calories by ingredient
Introduction
A Jose Garces recipe - this was slightly modified by my husband to omit the heavy cream and substituted for 1% milk. You may fry up some delicious matchstick potatoes for garnish but I did not include that garnish in the recipe here. A Jose Garces recipe - this was slightly modified by my husband to omit the heavy cream and substituted for 1% milk. You may fry up some delicious matchstick potatoes for garnish but I did not include that garnish in the recipe here.Number of Servings: 6
Ingredients
-
2 tbsp unsalted butter
1 tbsp extra-virgin olive oil
1/2 onion finely chopped
2 tbsp minced garlic (4 - 6 cloves)
1 tbsp achiote paste
1 cup tricolor quinoa
1 1/2 cups white sweet corn kernels
5 cups vegetable stock or broth
1.5 cups 1% milk (substituted heavy cream)
2 tbsp minced flat-leaf parsley
2 tbsp scallion (minced)
1/4 lb (about 4 slices) of bacon, cut into strips, cooked until crisp, and drained
sliced avocado for garnish (optional)
matchstick potatoes for garnish (optional)
hot sauce for garnish (optional)
Directions
Heat butter and olive oil in stockpot over medium heat. Cook onion and garlic, stirring occasionally until translucent, about 10 minutes.
Stir in achiote paste; cook about 5 minutes. Stir in quinoa and corn, and cook, stirring often, until the grain is lightly toasted, about 5 minutes.
Add stock and milk; bring to a boil. Decrease heat to medium low; simmer uncovered until the quinoa is very tender and the liquid is reduced by one quarter.
To serve, fold in the parsley, chives, bacon, and matchstick potatoes (if desired). Season to taste with salt.
Serving Size: makes 6 (1 and 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEEK1128.
Stir in achiote paste; cook about 5 minutes. Stir in quinoa and corn, and cook, stirring often, until the grain is lightly toasted, about 5 minutes.
Add stock and milk; bring to a boil. Decrease heat to medium low; simmer uncovered until the quinoa is very tender and the liquid is reduced by one quarter.
To serve, fold in the parsley, chives, bacon, and matchstick potatoes (if desired). Season to taste with salt.
Serving Size: makes 6 (1 and 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEEK1128.