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Quinoa Chowder

    I love soup season. It's my favorite thing to meal prep. Soup can reheat easily and is easy to bring to work.
    This is a soup I will make on a regular basis. Its hearty, tasty and just makes me want to jump through the cookbook and thank Trisha Yearwood herself!

Ingredients
    2 tbs of olive oil
    2 tbs of salted butter
    1 medium onion, finely chopped
    2 garlic cloves, minced
    1 cup of quinoa
    2 cups of whole kernel corn, roughly 2 to 3 cobs
    5 cups of chicken stock
    1/2 cup of heavy cream
    2 lbs of baby Yukon Gold potatoes, quartered
    2 tsp of Old Bay seasoning
    1/4 lb of bacon
    2 tbs of parsley
    4 green onions, finely chopped


Directions
    In a large pot, over medium heat, heat the oil and butter until it shimmers.
    Add the onion and garlic and saute for roughly 7 minutes.
    Add the quinoa and corn and saute for another 3 minutes.
    Add the stock, cream, potatoes and old bay.
    Bring mix to a boil, then lower heat to medium low and simmer for around 30 minutes, until potatoes are tender.
     Meanwhile, cut bacon with shears and cook small pieces.
     Let bacon drain.
     Add shrimp to soup and cook until pink and opaque.
     Just before serving add bacon, parsley and onion.

Changes I Made!
      I cooked a full pound and put as much bacon as I see fit for the serving.

This recipe from Trisha's Table. 



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