Lunch

Quinoa and Corn Chowder is for Lunch.

Quinoa and Corn Chowder takes 5 minutes to prepare.

Quinoa and Corn Chowder takes 30 minutes to cook.

Quinoa and Corn Chowder makes 4 servings.

The ingredients for Quinoa and Corn Chowder are:

Kroger frozen Mirepoix, 1 cup
2 new potatoes or 1 medium potato pealed and diced
Mrs. Dash, 1/4 tsp (or favorite sodium free seasoning)
1 can Creamed Corn (15.5 oz)
1 cup Yellow Corn ( I used frozen )
1/2 cup dry (365 Organic) Quinoa
Up to 4 cups homemade or low sodium, MSG free Chicken Broth

Here is how you make Quinoa and Corn Chowder:

Place Mirepoix in medium pot over medium heat. Add potato and seasoning. Add small amounts of broth at a time to keep from scorching the vegetables. Add creamed corn and frozen yellow corn. Continue adding broth as needed. When begins to bubble and at most of broth in pot, add the quinoa. Simmer on low until Qinoa is tender. Add water if necessary. Serving Size: 4 (2 cup) servings Number of Servings: 4Recipe submitted by SparkPeople user MERRY15GLADIOLA.

The nutritional information for Quinoa and Corn Chowder is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 242.7

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,030.9 mg
• Total Carbs: 47.3 g
• Dietary Fiber: 5.1 g
• Protein: 9.2 g