The requirement to do one thing on a regular basis always makes me realize how fast time moves over the course of a week. Last Sunday, I was enjoying a beautiful warm and sunny day much like the Sunday I find myself in today. I could get used to starting each week in such a nice way! Yet I also wonder what I did during all those cloudy days in between the sunshine. What am I doing with my time?
This question seems to creep up a lot when I do not have a clear finish line or a deadline looming ahead. I tell myself I will get to something later, but then later never happens. It is oftentimes hard to prioritize when I have no one but myself to be accountable to. Now that we are at a point in January when I am likely not alone in allowing my resolutions to gather some dust, I sit and wonder why I don’t make myself as much as a priority as I make everything else.
Case in point , this chowder recipe caught my eye last fall, but I just yesterday got around to making it. Ever in search of a new way to eat quinoa, I wanted to try the recipe as soon as I could. This experience has allowed me to recognize the baseline for “as soon as possible” in my world is right around three months.
Preparation takes a bit of effort with the need to roast and toast the red peppers and quinoa, yet when time slows down on the weekends, I don’t mind those extra steps so much. I have learned taking a few moments to slow down when I can often repays me with the gift of time when it is needed most. Spending a couple of meditative hours chopping and stirring yesterday resulted in a hearty soup I can quickly heat and eat for lunch or dinner during the busy week. I hope you find the time to do the same. Enjoy!
- 3 medium red peppers
- 1 cup uncooked quinoa
- 2 tablespoons olive oil or butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- ⅓ cup flour
- 4 cups vegetable stock
- 1 cup heavy cream
- 1 cup whole milk, plus an additional one to two cups for thinning
- 4 cups sweet corn (2, 15.25 ounce cans or 2, 10 ounce frozen packages)
- 1 can black or pinto beans, rinsed and drained
- 2 tablespoons parsley, minced
- ½ teaspoon thyme, minced
- 1 1 /2 teaspoons salt
- 1 teaspoon pepper
- Place the peppers on a baking sheet and broil in the oven until skins begin to blister and blacken, about five minutes. Rotate the peppers a quarter of a turn to roast until all sides are blistered and blacken. When fully roasted, remove the peppers from the oven and place them in a large bowl. Cover with a clean towel and allow to stand for 20 minutes.
- While the peppers cool, prepare the remaining ingredients. Begin by lightly toasting the quinoa in a large skillet over medium-high heat, stirring occasionally, about three to five minutes. Remove the pan from the heat and set aside.
- In a large pot or Dutch oven, heat the olive oil or butter over medium-high heat. Add the chopped onion and garlic and cook until the onion is soft and the garlic is fragrant.
- Stir in the flour (the mixture will clump) followed by the cream and first cup of milk.
- Then add in the toasted quinoa, corn and beans.
- Prepare the peppers for the soup by peeling off the charred skins and removing the stems and seeds. Chop and place into the pot.
- Stir the ingredients together and bring to boil, then allow to simmer for 15-20 minutes.
- Finally, stir in the parsley, thyme, salt and pepper. It may also be necessary to thin the soup with additional cup of milk or more during this final step.
Oooo… you had me at roasted red peppers! How much soup would you say this recipe yields?
My best estimate is 12 cups. It makes a lot!
I want to try this but the roasting of the peppers, removing skin & seeds…. not my thing. Alternative suggestions??? Or am I just lazy….
You’re just lazy.
Just kidding – I totally understand the roasting red peppers step could turn most people away from this recipe. I don’t think omitting them would really hurt the soup all that much. The only thing I can think to do is add store-bought roasted red peppers (2 cups worth) but that might get pricey.
If you have a few extra minutes, preparing the red peppers really wasn’t all that bad. I was actually surprised by how easy it was. The only bad thing was the peppers started to get a bit sticky as the skins were removed, so I had to wash my hands every so often.