| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 cup golden quinoa
- 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
- 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 leaves, finely chopped
- 4 green onions, finely chopped
Instructions
- In a large stockpot set over medium heat, heat the oil and butter, 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 minutes more. Add the stock, 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, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
- Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 507 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 5 g |
| Sugar | 7 g |
| Protein | 25 g |
| Cholesterol | 138 mg |
| Sodium | 470 mg |
Reviews
Great
Excellent. Flavorful but not heavy. I used the bacon fat to cook the onions as others and it was so good. Will be making it again and again
So delicious. Didn’t have any bacon, but used bacon fat instead of oil called for. Made it several times and will again.
Four out of the six of us in our family loved it. The baby only had a few bites, and the pre-schooler won’t eat anything anyway, so we will definitely be making this again.
Good. Great even. But trust me here… add cumin. SO GOOD with the cumin! Brings it all together. I think I ended up adding around 2 tsp.
I want to know where I can find the coffee mugs Trisha served the chowder in? Does anyone know?
Excellent!! I used ham in place of bacon and omitted the shrimp. Very good flavors. I wasn’t sure about the quinoa, but it is delicious!
This was excellent. I’ll definitely make this again.
I made this with boneless chicken breast instead of shrimp and it was very good. I cut the chicken into 1″ pieces and put it in at the same time as the potatoes. Next time I will cook some red bell pepper with the onion and garlic to add a little color along with some peas at the end.
M. from Bucks County
Very good. I crisped up my bacon in the stock pot, put it to the side and then cooked the veggies in the bacon fat instead of the oil in butter. Also added a green bell pepper and a few dashes of hot sauce. Husband and toddler both enjoyed this and I will definitely use this recipe again!