| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons salted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1/2 cup quinoa
- 2 cups frozen whole-kernel corn, thawed
- 5 cups chicken stock
- 1/2 cup heavy cream
- 2 pounds baby Yukon Gold potatoes, quartered
- 2 teaspoons Old Bay Seasoning
- 4 ounces bacon (about 6 slices)
- 1 pound medium shrimp, peeled and deveined
- 2 tablespoons fresh parsley, finely chopped
- 4 scallions, finely chopped
Instructions
- Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
- Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
- Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 135 mg |
| Sodium | 487 mg |
| Serving Size | 1 of 8 servings |
| Calories | 461 |
| Total Fat | 23 g |
| Saturated Fat | 9 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 24 g |
| Cholesterol | 135 mg |
| Sodium | 487 mg |
Reviews
This was delicious. I cut the proportions to 3/4 of the original recipe (12 oz. shrimp, 1 1/2 pounds of potatoes, etc.) Followed the recipe exactly except used reconstituted dried onion and omitted the scallions. The quinoa added just enough thickening. I might use a little more bacon for garnish next time, because you can’t have too much bacon, right? A great winter meal.
Outstanding! Used rice instead of quinoa, and subbed 2 cans of potatoes, drianed but not rinsed, added with about 10 mins left in the first simmer. Also dried onion flakes. Reheated great too!