Soups

Creamy Corn and Quinoa Chowder

Shelly Redmond
January 19, 2014
42

This is a delicious and hearty soup recipe that is vegetarian but you will never miss the meat! Toasted quinoa and cumin seeds are mixed with hearty corn and potato then simmered with skim milk and vegetable broth. Add some cilantro and a squeeze of lime at the end for a little freshness and you have a terrific soup! Enjoy!

6
3/4 c. quinoa
1 t. cumin seeds
1 1/2 t. extra virgin olive oil
2 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
1 large red potato, diced (1 c.)
1 large red bell pepper, diced
4 small shallots, finely chopped
4 c. vegetable broth
2 c. skim milk
1/2 t. cumin powder
1/8 t. crushed red pepper
1 1/2 t. salt
1/4 t. pepper
3 T. cilantro, chopped (plus extra for garnish, if desired)
Lime wedges
Toast the quinoa and cumin seeds in a soup pot over medium high heat, about 3-4 minutes or until golden and fragrant. Transfer to a small bowl. Heat the oil in the same pot and add the corn, potato, red...
See the full directions on my site
Nutritions

Calories
290

Sodium
1922mg
80% DV

Fat
13g
20% DV

Protein
16g
33% DV

Carbs
50g
17% DV

Fiber
10g
41% DV
Vegetarian Sautéed Dinner

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