RECIPE: Corn, Potatoes & Quinoa Chowder (Vegan)

[Guest guest]

I first saw the suggestion for corn, potatoes and quinoa on the net somewhere

and can't remember where. I've made this version several times now, and it is

always good. You can alter the proportions of vegetables a bit and make it

thicker or thinner (less or more liquid) to suit yourself, but remember the

thickener comes from the regular potatoes.

 

CORN, POTATOES & QUINOA CHOWDER (VEGAN)

 

2-1/2 cups water

3/4 cup potato, in a small dice

1/4 cup carrot, grated

1/2 cup sweet potato, in small dice

1/2 cup onion, finely chopped

1/3 cup quinoa (rinsed until water runs clear)

1 or 2 small chillies, very finely chopped (optional)*

2 cups corn kernels

1 tsp salt or to taste

freshly ground pepper

2-1/2 cups soy milk

pinch cayenne (optional) if more heat is needed*

A little finely chopped cilantro to scatter on top

 

Bring water to the boil, add the potato, carrot, sweet potato, onion, quinoa,

chilies (if you are using them) and salt. Bring back to the boil then reduce

heat

to simmer for around 10 minutes or until tender. Add the corn, bring back to

the boil then reduce heat and simmer for about 15 minutes more. Add the soy

milk and reheat just to the boil, add pepper and more salt if needed and also

the cayenne if you like it extra spicy. Stir well, ladle into bowls or soup

tureen

and scatter cilantro over the top. Serves 6.

 

*Note: If you are dining with those who don't like spicy soups, omit the

chillies

and cayenne except that, at the end, you can add a little cayenne to your own

portion ;=) The soup is, however, excellent without the addition of chillies or

cayenne. We, however, include both as well as the freshly ground pepper,

which seems to tickle a different set of tastebuds.

 

Pat

(greenfury2004)