Potato Corn Chowder with quinoa salad

FOK recipe

35 min

2 Servings 

INGREDIENTS

FOR THE CHOWDER

1 yellow onion

diced (≈1 cup)

1 red bell pepper

diced (≈1 cup)

3 cloves garlic

minced (≈1 tablespoon)

2 Yukon Gold potatoes

peeled & diced (≈1 lb)

1⁄2 (32-fl oz) carton low-sodium vegetable broth

(≈2 cups)

8 oz frozen corn

(≈1 1⁄2 cups)

1 1⁄2 teaspoons mild curry powder

1 1⁄2 tablespoons raw, unsalted cashews

1 1⁄2 teaspoons tahini

(optional)

1⁄2 cup nutritional yeast

1 tablespoon fresh lime juice

sea salt

freshly ground black pepper

FOR THE QUINOA SALAD

2⁄3 cup quinoa

rinsed & drained (≈2 cups cooked)

1⁄2 tomato

diced (≈1⁄2 cup)

1 mini cucumber

diced (≈1⁄2 cup)

1⁄2 zucchini

diced (≈1⁄2 cup)

1⁄4 yellow onion

diced (≈1⁄2 cup)

1 tablespoon fresh lemon juice

1 tablespoon fresh basil

(optional) finely chopped

sea salt

freshly ground black pepper

FOR SERVING

2 tablespoons fresh cilantro

(optional) finely chopped

2 scallions

(white & green parts) thinly sliced (≈1⁄2 cup)

Add

Of all the potatoes in the potato universe, the Yukon Gold is our favorite. It's rightfully famous for its rich, buttery flavor and texture, which makes this chowder irresistibly creamy.

GET READY

1

PREPARE GRAINS

In a saucepan over high heat, bring quinoa and 1 1⁄3 cups water to a boil. Reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let cool; fluff quinoa with a fork.

BRING IT TOGETHER

2

SAUTÉ AROMATICS

In a stockpot over medium-high heat, sauté onions, bell peppers, garlic, and 1⁄2 cup water, stirring frequently, until onions start to turn golden brown, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking.

3

MAKE SOUP

Add potatoes to pot, along with vegetable broth, corn, and curry powder; bring mixture to a boil. Reduce heat to medium, cover, and cook until potatoes are tender, about 20 minutes.

4

PURÉE SOUP

Transfer about one-quarter of the soup to a high-powered blender (or food processor), along with cashews, tahini (if using), nutritional yeast, and lime juice; purée until a smooth paste forms (see tip).

5

FINISH SOUP

Transfer paste and 1 cup water back to pot and cook over low heat for 5 minutes. Season with salt and pepper to taste; add more water if needed to reach desired consistency.

6

MAKE QUINOA SALAD

In a bowl, combine tomatoes, cucumbers, zucchini, onions, lemon juice, and basil (if using). Stir in cooked quinoa and season with salt and pepper to taste.

7

SERVE

Divide soup among individual bowls, and sprinkle cilantro (if using) and scallions over. Serve alongside salad.

Store any leftover chowder and salad in separate airtight containers in the refrigerator for up to 3 days.

Reheating: 

Chowder