Quinoa Corn Chowder
with Crispy Purple Potatoes & Fresh Dill
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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INGREDIENTS
- ¾ cup quinoa
- 1 onion
- 2 cloves garlic
- 2 stalks celery
- 1 purple sweet potato
- ¼ oz fresh dill
- 1 tbsp New England seasoning
- 2 cups corn kernels
- 2 tsp low sodium vegetable broth concentrate
- 11 oz coconut milk
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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INSTRUCTIONS
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.
Peel and dice the onion. Peel and mince the garlic. Thinly slice the celery. Dice the purple sweet potato, no need to peel.
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.
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.
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.
Roughly chop the dill fronds. Serve the corn chowder in shallow bowls topped with crispy purple potatoes and quinoa. Sprinkle with chopped dill. Enjoy!
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