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.
