About
You don't know about Grandma's Famous Corn Chowder? Everyone knows Grandma's Famous Corn Chowder! The sweet and savory blend of summery corn and tender quinoa in a delectable cream sauce, with pieces of fresh-roasted red peppers taking a swim! Hearty beans and fresh herbs — it's all here in Grandma's Famous Corn Chowder! You'll know about it before too long!
Ingredients
- 3 medium sweet red peppers
- 1 cup quinoa, rinsed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 4 cups vegetable stock
- 2 cups heavy cream
- 6 medium ears sweet corn, kernels removed (about 4 cups), or 2 (10-ounce) packages frozen corn, thawed
- 1 (15-ounce) can pinto beans, rinsed and drained
- 2 tablespoons fresh parsley, minced
- 1/2 teaspoon fresh thyme, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Directions
Step 1 -Preheat the broiler.
Step 2 -Place the red peppers 4 inches from the heat source and cook, turning the peppers every 4-5 minutes, until the skins blister on all sides, about 15-20 minutes (about 5 minutes per side).
Step 3 -Immediately place the peppers in a large bowl and cover the bowl tightly with plastic wrap.
Step 4 -Let the peppers stand, covered, for 20 minutes.
Step 5 -Peel and discard the skin from the red peppers.
Step 6 -Remove the stems and the seeds from the red peppers.
Step 7 -Finely chop the peppers.
Step 8 -In a Dutch oven over medium-high heat, add the quinoa and cook, while stirring, until it is lightly toasted, about 3-5 minutes.
Step 9 -Transfer the quinoa from the Dutch oven to a plate.
Step 10 -In the same Dutch oven over medium-high heat, add the butter and the oil.
Step 11 -Add the onions and cook, while stirring, until tender, about 3-5 minutes.
Step 12 -Add the garlic and cook until fragrant, about 1 minute.
Step 13 -Add the flour to the onion mixture and stir until blended and the raw flour smell disappears, about 1-2 minutes.
Step 14 -Gradually add the stock and the heavy cream to the onion mixture, while whisking, until it is all combined and no lumps of the flour remain.
Step 15 -Add the corn, the pinto beans, the roasted peppers, and the quinoa and bring the mixture to a boil, while stirring frequently.
Step 16 -Reduce the heat to medium-low and simmer uncovered, while stirring occasionally, until the quinoa is tender, about 15-20 minutes.
Step 17 -Add the parsley, the thyme, the salt, and the black pepper and stir to combine.
Step 18 -Serve.
