While Joseph was away for business I decided to make a few recipes I know he wouldn't try in a million gazillion years. One of those recipes was for Quinoa Corn Chowder. I got the original recipe from the Foodie Fashionista but modified it a bit because I can't read directions so save me.
Reading Red Peppers as Red Pepper Flakes was a mistake... but a delicious one. This chowder had a spicy zing that cleared my sinuses and left me wanting another bowl, and another, and another! Despite the brown coloring it still tasted amazing (note to self... don't cook onions too long in a dutch oven or else your chowder/soup/stew will not be a creamy white).
Source: The Foodie Fashionista
Quinoa Corn Chowder
Yields 4 servings
3 WW points per serving
- 1 Tbsp olive oil
- 1 small Onion, finely chopped
- 1 large garlic clove; crushed and minced
- 1 lg Potato; peeled and cubed
- 1 1/2 cups corn kernels
- 3/8 cups uncooked quinoa
- 2 cups fat-free, low sodium chicken broth
- 2 bay leaves
- 1 cup skim milk
- 1/4 cup diced red pepper (I omitted)
- 1 tsp dried dill
- 1 tsp dried thyme
- Salt and pepper; to taste
- *added 1/2 teaspoons crushed red pepper flakes*
Yields 4 servings
3 WW points per serving
2 comments:
ah, well, nothing wrong with some caramelized onions - i love them! and as long as it tastes good, who cares what color it is! :)
It's not a screw-up, it's making it your own! And it looks delicious!
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