Quinoa corn chowder looks mild, but has a hot spicy side; simple & satisfying vegan soup or stew recipe for stovetop or crockpot.
1.Sauté ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
2.Combine all ingredients except corn & cilantro or scallions in a large crockpot
3.Cover and cook on low for 3 - 4 hours
4.Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
5.Stir in the cilantro or scallions, salt & pepper to taste, and serve
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 303 | ||
Calories from Fat: 101 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 11.2g | 15 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 7.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 668.1mg | 23 % | |
Potassium 699.3mg | 18 % | |
Total Carbohydrate 47.1g | 14 % | |
Dietary Fiber 6.1g | 24 % | |
Sugars, other 41g | ||
Protein 7.5g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 303
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