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Year of the Soup: Week 24

I photographed this soup too early.  Most soups are more photogenic just before they are actually ready to be eaten, so I usually pull a bowl out for photos before it’s done.  In this case, it made the photo completely misleading.  This soup did turn into a thicker chowder-esque soup.  It just took about 45 minutes after I shot this image.  Trust me, it gets better than it looks.  The sweet corn is delicious with the cilantro-lime flavors, and the quinoa is an added protein boost for vegetarians.  It’s a winner.

Corn and Quinoa Chowder

  • 3/4 cup red or white quinoa, rinsed and drained
  • 1 tsp. cumin seeds
  • 1 1/2 Tbs. olive oil
  • 2 1/2 cups fresh or frozen corn kernels
  • 1 large red potato, diced (about 1 cup)
  • 4 small shallots, chopped (about 1/4 cup)
  • 4 cups low-sodium vegetable broth
  • 2 cups plain soymilk
  • 1 large red bell pepper, diced
  • 3 Tbs. chopped cilantro, plus a few sprigs for garnish
  • Lime wedges, optional
  1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
  2. Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
  3. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.
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