It has been so cold in the Bay Area lately! Well, cold for the Bay Area that is (30-40 degrees). And because of that I’ve been making a lot of soups.
One soup in particular that the husband and I both love is this Corn and Quinoa Chowder. Corn Chowder is one of the husband’s favorite soups, but I never eat more than 2 bites of it because the traditional recipe (made with butter, cream, milk) is way too heavy for me.
I had been looking for a healthier version for a long time when I came across this Vegetarian Times recipe. I’ve made quite a few modifications to it to give it more depth of flavor (I found the Vegetarian Times version as-is to be too bland) – but it was a great base and inspiration for this soup!
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black pepper, cilantro, corn kernels, cumin powder, cumin seeds, gluten free, lime, olive oil, red bell pepper, red pepper, red potato, salt, shallots, soy milk, time: 30 - 60 min, vegetable broth, vegetarian, white quinoa