Peruvian Quinoa Chowder

Here’s the recipe from the picture I shared earlier. It’s delicious stuff.

• 32 oz chicken broth + 2 cups water
• 1 bunch green onions (about 6), diced
• 2 large or 3 small cloves fresh minced garlic
• 1 serano chilie pepper, seeded and diced
• 1 small can tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 2/3 cup quinoa
• 1 can hominy OR 1 cup frozen corn kernels
• Salt and black pepper to taste

 Cook 6 hrs in crock pot; then add:

• Two 4 oz cans baby shrimp
• ½ cup half and half or 1 can coconut milk

Continue cooking until heated through. Top with chopped fresh cilantro and fresh lime juice if desired.

I served this with Cheesy Mexican Cornbread (1 box Jiffy corn muffin mix, ½ cup defrosted frozen corn kernels, ½ cup shredded pepper Jack cheese, ¼ cup sour cream, 1/3 cup half-and-half, one egg, baked 400 degrees for 20 minutes).

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