corn and quinoa chowder

This week seems to be flying by!  I love it.  I cannot wait for the weekend to get here.  I always look forward to the extra time I get to spend with the hubs and cannot wait to share a special announcement with you guys on Saturday! 

Today is all about food.  I feel like I haven’t share a recipe in ages!  In reality, it was… oh wow Sept 29th Jacob’s first kale salad.  It has been a while!  Glad I have a special soup to share with you today/

Do you like chowder?  When I think of chowder I think of clam chowder…. mmm definitely something I love with tons of crackers mashed into it.  This is NOT clam chowder.  It’s something totally new, yet totally delicious.

Sweet corn, soft and filling quinoa and a protein punch from the pinto beans all make this soup something very special.  There is no cream in here, but somehow it ends up tasting creamy and decadent. 

Oh and adding a stack of cheesy, gooey grilled cheese is highly recommended.

I mean, look at that CHEESE!

Soup’s on!

Corn and Quinoa Chowder
Serves 4

Adapted from daily garnish

Ingredients

• 1 tbsp olive oil
• 1.5 cups carrot, diced
• 1 cup onion, finely diced
• 2.5 cups yellow corn kernels (fresh or frozen)
• 1 clove garlic, minced
• 1 cup bell pepper, diced (frozen works great)
• 1 can pinto beans, drained and rinsed
• 4 cups vegetable broth
• 1 cups unsweetened almond milk
• 2 tbsp nutritional yeast
• 1 cup dry quinoa (red or white)
• 1 tsp cumin 
• 1 tsp sea salt (or to taste)

Directions

1. In a large Dutch oven, add the olive oil and turn to medium high heat. Then add the diced carrots, onions and corn, and sauté for about 5 minutes until they begin to soften.  Add in half the sea salt here as well.
2. Once the carrots and corn have cooked for 5 minutes, add the garlic and bell pepper. Cook peppers and garlic an additional 5 minutes, stirring frequently.
3. Add 4 cups vegetable broth and 1 cups unsweetened almond milk to the pot.  Bring the liquid up to a boil, and then add the quinoa, pinto beans, cumin, remaining sea salt and nutritional yeast. Simmer on low heat for 20 minutes covered, or until quinoa is tender.
4. Stir occasionally while the soup simmers, and then season to taste with additional salt.  SOUP’S ON!
5. Serving with grilled cheese is highly recommended here.

Want to know one of my take lunch long tips?  Put your soup in a mason jar that way when you microwave it you won’t be heating a plastic container.  Plus mason jars are the bomb.

Are you a soup fan?  Any fall favorite I MUST try?  Please share!

Happy Thursday all!

Heather

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