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Title : Aztec Corn and Quinoa Chowder
link : Aztec Corn and Quinoa Chowder

Aztec Corn and Quinoa Chowder

Fun Fact: February 4th is National Homemade Soup Day!

I know.  I know.  It is the dead of winter and I'm giving you guys a corn chowder recipe!?  I was just craving that sweetness of summer today, and when looking through my fridge (and freezer), a big bag of frozen corn just called to me.  Of course, you can make this with fresh-off-the-cob corn, but make do with what you have.

I made this recipe in the pressure cooker, but it can easily be made in a crockpot or on the stovetop.  In the pressure cooker, this recipe only takes 6 minutes at pressure, with 10 minutes before a quick release, meaning dinner will be on the table in about 30 minutes.  For the crockpot, I would estimate it would need 6 hours on low.  On the stovetop, it should be done after simmering for 30 minutes or so.

Serve this chowder hot or cold, with a drizzle of your favorite hot sauce or salsa.  This would also be wonderful with a bit of pico de gallo, like this recipe here, or some fresh cilantro.

Aztec Corn Chowder with Quinoa
Pressure Cooker Time: approx. 30 minutes total
(5 minutes prep, 3 minute saute, 6 minutes high pressure, 10 minutes rest before quick pressure release)

Servings: 6-8 servings

Ingredients:
        1/2 medium onion, finely chopped
        1 medium carrot, peeled and finely diced
        1 large potato (approx. 1 lb), peeled and cut into 1/2 inch cubes
        4 cups frozen or fresh corn, 1 cup reserved
        1/2 cup dried red lentils, rinsed and drained
        1/2 cup dried quinoa, rinsed and drained
        1 bell pepper, deseeded and chopped (any color pepper)
        3 cups water
        3 cups vegetable broth
        1 Tbsp chili powder
        1 1/2 tsp dried coriander
        1 1/2 tsp ground cumin
        1 tsp dried oregano

Instructions:
1.)  In the pressure cooker, saute the onion for 2-3 minutes until translucent.
2.)  Add all of the other ingredients, spices, and liquids, EXCEPT 1 cup of corn.
3.)  Lock the lid in place and set to cook at high pressure for 6 minutes.  After the 6 minutes, cancel the warming feature and allow to sit for 10 minutes while the pressure comes down.  After 10 minutes, release any remaining pressure.
4.)  With an immersion blender, blend the chowder until it is halfway creamy (2 cups in a blender will work too), being careful not to over-process and make the potatoes taste gummy.
5.)  Lastly, stir in the reserved cup of corn until it has warmed up with the rest of the soup.  Serve hot or cold with hot sauce, salsa, vegan cheese or sour cream, pico de gallo, cilantro, green onion, lime, etc.

Amy's Notes:
Yum!  I really love this chowder!  I went back for another half of a bowl.  For me, a bit of salsa and hot sauce really brought the flavors all together.

Health and Happiness,

Amy

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