Delicious Screw Ups

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

• 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*

Heat the olive oil over medium-high heat. Saute the onion and garlic until soft. Add the corn and potato, cook for another 5 minutes. Add stock, bay leaf and quinoa; stir well. Simmer for 30 minutes. Add milk, dill, thyme and crushed red pepper flakes. Simmer for another 10 minutes. Remove bay leaves; add salt and pepper to taste. Garnish with dill to serve.

Yields 4 servings
3 WW points per serving