Quinoa Corn Chowder with Crispy Purple Potatoes & Fresh Dill

Quinoa Corn Chowder

with Crispy Purple Potatoes & Fresh Dill

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Everyone loves a good chowder, but they can often be a lot of work and a little too heavy- we so we’d love to offer a compromise: hearty, sweet corn, mixed into a creamy blend of quinoa and vegetables. Fresh dill will bring in the herbal notes, and roasted sweet potatoes add lots of vitamin, including Vitamin C and magnesium. They are also known to reduce inflammation and taste great.

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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
880
FAT
34g
CARBOHYDRATES
129g
PROTEIN
20g

MAIN INGREDIENTS

  1. ¾ cup quinoa
  2. 1 onion
  3. 2 cloves garlic
  4. 2 stalks celery
  5. 1 purple sweet potato
  6. ¼ oz fresh dill
  7. 1 tbsp New England seasoning
  8. 2 cups corn kernels
  9. 2 tsp low sodium vegetable broth concentrate
  10. 11 oz coconut milk
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Large pot

INSTRUCTIONS

1
Cook the quinoa
Vegan_Chowder_Step-1
Preheat the oven to 400°F. Add the quinoa, 1 ¼ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
2
Prepare the vegetables
Vegan_Chowder_Step-2
Peel and dice the onion. Peel and mince the garlic. Thinly slice the celery. Dice the purple sweet potato, no need to peel.
3
Roast the potatoes
Vegan_Chowder_Step-3
Add the diced purple sweet potatoes to a baking sheet and toss with 1 tbsp olive oil, and a pinch of salt and pepper. Roast until crispy, about 12 to 15 minutes.
4
Cook the aromatics
Vegan_Chowder_Step-4
Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, minced garlic, sliced celery, and New England seasoning. Cook, stirring occasionally, until the onion has softened, about 3 to 5 minutes.
5
Finish the cowder
Vegan_Chowder_Step-5
Add the corn kernels, vegetable broth concentrate, coconut milk, ½ cup water, and a pinch of salt to the pot with the aromatics. Bring to a boil and reduce heat to low, simmer until the corn chowder is slightly thickened, about 8 to 10 minutes.
6
Serve
Vegan_Chowder_Step-6
Roughly chop the dill fronds. Serve the corn chowder in shallow bowls topped with crispy purple potatoes and quinoa. Sprinkle with chopped dill. Enjoy!