Creamy Corn and Quinoa Chowder

This is a delicious and hearty soup recipe that is vegetarian but you will never miss the meat!  Toasted quinoa and cumin seeds are mixed with hearty corn and potato then simmered with skim milk and vegetable broth.  Add some cilantro and a squeeze of lime at the end for a little freshness and you have a terrific soup!  Enjoy!

Creamy Corn and Quinoa Chowder (adapted from pickyeaterblog.com)

3/4 c. quinoa
1 t. cumin seeds
1 1/2 t. extra virgin olive oil
2 1/2 c. frozen corn (I used Trader Joe's fire roasted corn)
1 large red potato, diced (1 c.)
1 large red bell pepper, diced
4 small shallots, finely chopped
4 c. vegetable broth
2 c. skim milk
1/2 t. cumin powder
1/8 t. crushed red pepper 
1 1/2 t. salt
1/4 t. pepper
3 T. cilantro, chopped (plus extra for garnish, if desired)
Lime wedges

Toast the quinoa and cumin seeds in a soup pot over medium high heat, about 3-4 minutes or until golden and fragrant.  Transfer to a small bowl.

Heat the oil in the same pot and add the corn, potato, red pepper and shallots.  Saute 5 minutes or until the shallots are translucent.  Add the broth and milk and bring to a boil.  Stir in the quinoa mixture and remaining spices (cumin powder, crushed red pepper, salt and pepper), reduce the heat to medium low, cover and simmer for 15 minutes or until the quinoa and vegetables are tender.  Remove from the heat and stir in the cilantro. 

Ladle soup into bowls and garnish with extra cilantro and a squeeze of lime, if desired.

6 servings (223 calories each serving) according to my calculator on loseit.com