Quinoa is high in protein compared to most plants and grains. It also contains essential amino acids that our bodies need, making it an excellent protein source. That means we can have our “Mostly Meatless Mondays” and still get the protein we need. If you are interested in the benefits this grain, you can read more here.
This is a chowder, so of course there is still some meat here, in the form of BACON, and we are using chicken stock, so its not really meatless, but sorta close. If you want to go meatless, sub in vegetable stock and leave out the bacon.
1 Tablespoon oil
4 slices bacon, chopped
1 medium onion, finely chopped
4 small potatoes, cut into 1/2" cubes
2 cloves garlic, minced
5 cups chicken stock
1/2 cup quinoa
2 cups frozen corn kernels
1/2 cup heavy cream
salt and pepper to taste
parsley, finely chopped - for garnish
1 scallion, finely chopped - for garnish
Heat the oil and butter in large stockpot over medium heat. Add onions and potatoes, garlic, a pinch of salt and freshly ground pepper and cook, stirring often until onions are soft and potatoes begin to brown. About 7 minutes.
Add chicken stock and quinoa. Increase heat to high, bring to boil. Reduce heat and simmer until potatoes are tender and quinoa is cooked. About 15 minutes.
Meanwhile, cook bacon until crisp and transfer to paper towel to drain. Set aside.
Add Corn to the simmering soup and cook another 10 minutes.
Add cream, stir well to combine and heat through.
Spoon soup into bowls, garnish with bacon, parsley and scallions. Serve hot.