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Soups and Stews | |
| 2 tablespoons olive oil 2 tablespoons salted butter 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 cup golden quinoa 2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs, or 2 cans of steamed fresh) 5 cups chicken stock 1/2 cup heavy cream 2 pounds baby Yukon Gold potatoes, quartered 2 teaspoons Old Bay seasoning 4 ounces bacon (about 6 slices) 1 pound medium shrimp, peeled and deveined 2 tablespoons fresh parsley leaves, finely chopped 4 green onions, finely chopped | |
| In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes. Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside. Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon. | |
Unrated | |
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