I was inspired by a recipe for a “vegetarian chowder” that called for 2 cups heavy whipping cream. Eek. Jeez, take away ANY and ALL health benefits of eating beans and quinoa right there. The best part was saying it would serve 14 people. Who has ¾ a cup of soup for a serving for dinner? I know I don’t! Anyhow, the soup tastes fantastic without it. As well, I swapped in quinoa flour for the all-purpose flour. Bonus points for it being gluten-free. And if you let the chowder sit overnight in the refrigerator you will have leftovers that are nearly as thick as a casserole.
I got to use some of the corn I froze in summer as well, making this chowder a great dish for October Unprocessed 2012.
Quinoa Corn & Bean Chowder
- 3 bell peppers, any color
- 1 cup quinoa
- 2 Tbsp extra virgin olive oil
- 1 onion, peeled and chopped
- 1/3 cup Quinoa Flour
- 4 cups water
- ¼ cup vegan broth mix
- 2 cups unsweetened almond milk
- 16 ounce bag frozen corn kernels, preferably organic
- 1½ cups cooked pinto beans or 15 ounce can, rinsed and drained
- 2 Tbsp parsley, fresh or dried, minced
- 2 tsp granulated garlic
- ½ tsp thyme, fresh or dried
- ½ tsp ground black pepper
- Fine sea salt, to taste
Heat oven to 450°, line a baking sheet with foil. Wash the peppers, removing any stickers. Roast peppers, turning every 15 minutes, until soft and charred on outside. Remove and cover, let sit for 15 to 30 minutes. Peel of skins and remove seeds, finely chop peppers.
Rinse quinoa in a fine mesh strainer, shake off. Heat a deep saucepan over medium-high. Add quinoa and toast till dry, stirring often, about 5 minutes. Set the quinoa aside, return pan to heat. Add oil and onion, sauté until tender.
Stir in quinoa flour, add water, broth mix and milk, whisk till smooth.
Add remaining ingredients, bring to boil, lower heat to medium-low and simmer uncovered for 20 minutes, stirring often. Season to taste and serve.
Serves 6 to 8.