Recipe Background
Grandma's chowder blends sweet corn, roasted peppers, and creamy broth—a nostalgically shared experience.
The warmth of Grandma’s Famous Corn Chowder fills the kitchen like a comforting embrace. Each spoonful brings a symphony of textures. The sweet corn pops against tender pinto beans, creating a dance of flavors with every bite. Smoke-kissed red peppers offer a gentle, roasted flair, lifting the aroma as they mingle with fresh thyme and parsley. A creamy base wraps around the ingredients like a snug blanket around old friends on a chilly day. With just the right pinch of salt and pepper, the chowder becomes a simple yet heartfelt meal perfect for sharing memories.
A key step that helps bring this dish to life is broiling the red peppers until their skins blister. This technique deepens their natural sweetness, adding a layer of complexity to the chowder that can't be rushed. Chopping them finely afterward ensures each spoonful is infused with their roasted essence, marrying beautifully with the sautéed onions and garlicky undertones.
Serving this chowder around a table filled with laughter and conversation transforms it into more than just a meal. It becomes a shared experience, evoking nostalgia and creating new memories. The rich, savory aroma lingers in the air, welcoming everyone to take their place, ladle in hand, ready to dive into a bowl of warmth and tradition.
Ingredients
- 3 medium sweet red peppers
- 1 cup quinoa rinsed
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1/3 cup all-purpose flour
- 4 cups vegetable stock
- 2 cups heavy cream
- 6 medium ears sweet corn kernels removed (about 4 cups), or 2 (10-ounce) packages frozen corn, thawed
- 1 (15-ounce) can pinto beans rinsed and drained
- 2 tablespoons fresh parsley minced
- 1/2 teaspoon fresh thyme minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
Directions
- Preheat the broiler.
- Place the red peppers 4 inches from the heat source and cook, turning the peppers every 4-5 minutes, until the skins blister on all sides, about 15-20 minutes (about 5 minutes per side).
- Immediately place the peppers in a large bowl and cover the bowl tightly with plastic wrap.
- Let the peppers stand, covered, for 20 minutes.
- Peel and discard the skin from the red peppers.
- Remove the stems and the seeds from the red peppers.
- Finely chop the peppers.
- In a Dutch oven over medium-high heat, add the quinoa and cook, while stirring, until it is lightly toasted, about 3-5 minutes.
- Transfer the quinoa from the Dutch oven to a plate.
- In the same Dutch oven over medium-high heat, add the butter and the oil.
- Add the onions and cook, while stirring, until tender, about 3-5 minutes.
- Add the garlic and cook until fragrant, about 1 minute.
- Add the flour to the onion mixture and stir until blended and the raw flour smell disappears, about 1-2 minutes.
- Gradually add the stock and the heavy cream to the onion mixture, while whisking, until it is all combined and no lumps of the flour remain.
- Add the corn, the pinto beans, the roasted peppers, and the quinoa and bring the mixture to a boil, while stirring frequently.
- Reduce the heat to medium-low and simmer uncovered, while stirring occasionally, until the quinoa is tender, about 15-20 minutes.
- Add the parsley, the thyme, the salt, and the black pepper and stir to combine.
- Serve.
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