Steele (the Day)

Functional Foodie Friday: Sweet Corn and Quinoa Chowder (leftovers)

// February 24th, 2012 // Functional Foodie, My Fabulous Life

Original post here.

A lovely light soup from last summer is making an appearance as leftovers, since all I’ve eaten is leftovers this week and this one really hit the spot. Plus, in the midst of our biggest snow storm of the year (whoa – 4 inches!) I thought it appropriate to bring some sunshiny sweet corn, not to mention I’ve had kale in abundance around here.

I can’t get enough of the stuff. Massaged kale salad. Kale chips dusted with parm and sprinkled with sriracha. Sautéed kale with shallots, mushrooms, and garlic. It’s one of my favorite superfoods.

Gold, pure gold.

Sadly, I had to use frozen corn in this recipe since all of my fresh stuff was used by Christmas. Still? Tasty. Loaded with protein and laced with bacon. Three of my favorite players – kale, quinoa, and beans. What a team.

Sweet Corn and Quinoa Chowder
Inspiration from here.

1 bunch sliced green onions
2 slices cooked bacon, chopped
3 cups fresh corn kernels (about 5 ears)
2 -15 oz cans great northern beans, rinsed and drained
2 – 4 1/2 oz cans chopped green chiles with liquid
3/4 cup cooked quinoa
30 oz chicken (or vegetable) stock (approximately)*
3 cups chopped fresh kale
Fresh ground pepper to taste (I may have thrown in a palm full of hot pepper flakes)

*I keep a jar of chicken base in the frig, whisk in water what ever amount you need for a recipe. I tend to use less than the 1 tsp:1 cup base to water ratio, as it’s pretty high in sodium. You can alternately use low-sodium chicken broth, or of you’re Martha Stewart, stew yourself some some chickens.

I usually have cooked quinoa on hand. If you don’t, cook yourself up a batch while you’re stripping the corn. Cut corn off the cob and then mop down your kitchen. If you must, you can use frozen corn, or as we say in Iowa, “frozen regret.”

Slice onions and chop bacon. Sauté over medium heat for 5 minutes. Add corn, beans, chiles, and quinoa and mix well. Add chicken stock. Soup will thicken as it cooks so use more or less to desired thickness.

Let soup come to a boil and simmer for 10 minutes. Add kale (you could also use spinach) and cook until it wilts.

Tea today: Genmaicha

Related posts:

1. Functional Foodie Friday: Sweet Corn and Quinoa Chowder
2. Functional Foodie Friday: Potato Corn Chowder
3. Functional Foodie Friday: Bean, Quinoa & Citrus Salad
4. Functional Foodie Friday: Coconut-Cashew Quinoa
5. Functional Foodie Friday (leftovers): Toasted Walnut Pesto