Crockpot Quinoa Corn Chowder

[Guest guest]

 

Crockpot Quinoa Corn Chowder

 

3/4 cup quinoa

1 to 2 tbsps. olive oil

2 medium potatoes

16 oz. pkg. frozen corn kernels or 4 ears fresh corn on the cob

4 cups vegetarian soup stock or water

1 cup chopped green beans

1 celery stalk, diced

1/2 large red pepper, diced

2 to 3 cloves garlic

2 thin slices fresh ginger

1/2 jalapeno pepper, seeded

1 tsp. ground coriander

1 tsp. paprika

1/2 tsp. dried oregano leaf

1/2 tsp. dried thyme leaf

1 bay leaf

salt and fresh ground black pepper to taste

2 tbsps. chopped cilantro or 2 scallions sliced, tender greens and whites

 

Saute jalapeno, ginger and garlic in oil. Add potatoes, red pepper and beans,

saute 5 minutes.

Combine all ingredients except corn and cilantro or scallions in a large

crockpot.

Cover and cook on low for 3 to 4 hours.

Turn heat to high, add the fresh or frozen corn kernels, and cook for another

1/2 hour.

Stir in the cilantro or scallions, salt & pepper to taste, and serve.

Serves 4 to 6.

 

 

 

 

 

[Guest guest]

[Default] On Wed, 31 Mar 2010 23:57:44 -0700 (PDT), Granny Mae Jean

<gran_mae wrote:

 

>Crockpot Quinoa Corn Chowder

 

 

Sounds delicious. It's going into my 'Try Soon' folder. Thanks for

posting it.

 

Mary