Peruvian Quinoa Chowder

  • 32 oz chicken (or vegetable) broth + 2 cups water
  • 1 bunch green onions (about 6), diced
  • 2 large or 3 small cloves fresh minced garlic
  • 1 serano chilie pepper, seeded and diced
  • 1 small can tomato paste
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2/3 cup quinoa
  • 1 can hominy OR 1 cup frozen corn kernels
  • Salt and black pepper to taste

Cook 6 hrs in crock pot; then add:

  • Two 4 oz cans baby shrimp
  • ½ cup half and half or 1 can coconut milk

Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

This recipe was developed for my second Thinking Day potluck at work.



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