Hearty Quinoa & Corn Chowder

• 3 medium sweet red peppers
• 1 cup quinoa, rinsed
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1/3 cup all-purpose flour
• 4 cups vegetable stock
• 2 cups heavy whipping cream
• 6 medium ears sweet corn, kernels removed (about 4 cups) or 2 packages (10 ounces) frozen corn, thawed
• 1 can (15 ounces) pinto beans, rinsed and drained
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon minced fresh thyme
• 1-1/2 teaspoons salt
• 1/2 teaspoon pepper

1. Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers.
3. Meanwhile, in a Dutch oven, cook and stir quinoa over medium-high heat for 3-5 minutes or until lightly toasted; remove from the pan.
4. In the same pan, heat butter and oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually whisk in stock and cream.
5. Add the corn, beans, roasted peppers and quinoa; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 15-20 minutes or until quinoa is tender, stirring occasionally. Stir in the remaining ingredients.

sweet red peppers, quinoa, butter, olive oil, onion, garlic, flour, vegetable stock, heavy whipping cream, ears sweet corn, pinto beans, parsley, thyme, salt, pepper

Taken from www.tasteofhome.com/recipes/hearty-quinoa-corn-chowder/ (may not work)