#cornchowder

A hearty and flavorful casserole that combines the nutty taste of quinoa with the sweetness of corn in a creamy chowder base. Packed with wholesome vegetables and a hint of smoked paprika, this dish is both comforting and nutritious.

Ingredients: 1 cup quinoa, rinsed. 2 cups corn kernels, fresh or frozen. 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 onion, finely chopped. 3 cloves garlic, minced. 4 cups vegetable broth. 2 cups milk or plant-based milk. 1/2 cup all-purpose flour. 1/4 cup nutritional yeast. 1 teaspoon dried thyme. 1 teaspoon smoked paprika. Salt and pepper to taste. 1 cup shredded cheddar cheese optional. Chopped fresh parsley for garnish.

Instructions: Preheat the oven to 375F 190C. In a large oven-safe casserole dish, combine quinoa, corn, potatoes, carrots, celery, onion, and garlic. In a saucepan, whisk together vegetable broth, milk, flour, nutritional yeast, thyme, smoked paprika, salt, and pepper. Bring to a simmer over medium heat, stirring constantly until the mixture thickens. Pour the sauce over the quinoa and vegetable mixture in the casserole dish. Stir well to combine. Cover the casserole dish with a lid or aluminum foil and bake in the preheated oven for 45-50 minutes, or until the quinoa and vegetables are tender. If using, sprinkle shredded cheddar cheese over the casserole during the last 10 minutes of baking, allowing it to melt and become bubbly. Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped fresh parsley and serve hot. Enjoy your delicious Corn Chowder Quinoa Casserole!

Prep Time: 20 minutes

Cook Time: 50 minutes

A rich and comforting chowder filled with smoky salmon, crispy bacon, and sweet corn, perfect for a cozy meal.

Ingredients: 6 slices bacon, chopped. 1 onion, diced. 2 cloves garlic, minced. 2 cups chicken broth. 2 cups diced potatoes. 1 cup corn kernels. 1 cup heavy cream. 8 oz smoked salmon, chopped. 1/4 cup chopped parsley. Salt and pepper to taste.

Instructions: In a large pot, cook bacon until crispy. Remove bacon and set aside, leaving about 2 tablespoons of bacon fat in the pot. Add diced onion to the pot and cook until softened, then add minced garlic and cook for another minute. Pour in chicken broth and add diced potatoes. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 10-15 minutes. Stir in corn kernels and heavy cream, then add chopped smoked salmon. Cook for another 5 minutes. Season with salt and pepper to taste, then stir in chopped parsley. Serve hot, garnished with reserved crispy bacon. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes