Quinoa, Leek and Corn Chowder

Name: Quinoa, Leek and Corn Chowder
Ingredients: 1 Tbsp (15 mL) butter; 1 cup (250 mL) chopped onion; 1 cup (250 mL) sliced leek (white part only); ½ cup (125 mL) quinoa; 3 cups (750 mL) frozen corn kernels; 2 cups (500 mL) chicken or vegetable broth; 2 cups (500 mL) chicken or vegetable broth; 1 red bell pepper, chopped; Pinch ground black pepper; ¼ tsp (1 mL) cayenne pepper; 5 saffron threads; ¼ tsp (1 mL) salt

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Quinoa makes this a lovely thick soup without the addition of heavy cream. The cayenne gives it a subtle warm flavor.

Ingredients

1 Tbsp (15 mL) butter
1 cup (250 m

Soup
Vegetarian
Gluten-free

Method

In a large saucepan, melt the butter and sauté the onion and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups (500 mL) of the corn; set aside the remaining corn to thaw. Cook for an additional 5 minutes, until the corn partially thaws. Add a few drops of the broth to keep it from sticking to the saucepan, if necessary.

Add the broth and bring to a bo