Corn and Quinoa Chowder Soup
Votes: 5

Time: 1 hour 10 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Detailed soup recipe with photos.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g peeled medium shrimp
- 2 tbsp extra virgin olive oil
- 2 tbsp (30 g) salted butter
- 1 medium onion, finely chopped
- 2 finely chopped garlic cloves
- 1/2 cup quinoa
- 2 cups frozen whole corn, thawed beforehand
- 5 cups chicken broth
- 1/2 cup heavy cream
- 115 g bacon (about 6 slices)
- 2 tbsp. Old Bay Seasoning
- 115 g bacon (about 6 slices)
- 900 g Yukon Gold potatoes, each cut into 4 pieces
- 2 tbsp finely chopped fresh parsley
- 4 green onions, finely chopped
We recommend
Recipes with similar ingredients: shrimps, potato, corn, quinoa, fish seasoning, bacon, onions, garlic, green onions, parsley, cream
Cooking the dish according to the recipe:
- Place the butter and olive oil in a large saucepan and heat over medium heat for about 2 minutes. Add the onion and garlic and cook until tender, about 5-7 minutes.
Then add the quinoa and corn and cook for another 3 minutes. Add the broth, cream, potatoes, and seasoning. Increase the heat to high and bring to a boil, then reduce the heat again and simmer, uncovered, until the potatoes and quinoa are tender, about 30 minutes. - Meanwhile, cut the bacon into small pieces, place them in a frying pan over medium heat. Cook until golden brown and crispy, stirring constantly, about 4 minutes. Then remove to a plate lined with a paper towel to drain, and set aside.
Add the shrimp to the pot with the stew and cook until they are pink and opaque, about 2-3 minutes. Just before serving, add the shallots, parsley, and bacon.
Categories:
recipe / Soups / Fish soups / / American cuisine / Trisha Yearwood
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