Quinoa, the Super Grain!

After our first soup success of the Squash Corn Chowder, we figured we couldn't go wrong with another variation on the much loved soup!  This recipe included quinoa, which adds loads of fiber, without the calories, to keep us starving college students full and satisfied.  The picture does not do it justice, this soup was DELICIOUS, not to mention incredibly healthy, with a huge serving that is under 250 calories, and packs 8g of protein, and 5g of fiber.

Quinoa Corn Chowder
3/4 c. red or white quinoa ($2.00)
1 tsp. cumin seeds ($1.99)
1 1/2 tbsp. olive oil (bulk item)
2 1/2 c. fresh or frozen corn kernels ($2.69)
1 large potato, diced ($.90)
1 bunch of green onions ($.59)
4 c. vegetable broth ($2.50)
2 c. plain soymilk or fat free milk (soymilk makes soup creamier) ($1.79)
1 red pepper ($.99)
3 tbs. cilantro ($.59)
salt & pepper, to taste (season LIBERALLY)
Toast quinoa and cumin for about 3-4 min (until fragrant), remove and set aside.  Heat oil in pot, add corn, potato, and chopped onions, and saute for about 5 minutes.  Add vegetable broth and milk and bring to a boil.  Season well with salt and pepper.  Stir in quinoa and cumin, cover and reduce to a simmer for about 15 minutes.  Stir in chopped bell pepper, recover, and let simmer for another 5, or until vegetables are tender.  Add any additional salt/pepper, add cilantro, and serve immediately. Makes 6 huge servings ($14.04/$2.34 per serving).

Good Ol' Bacony Comfort

Mmmm, bacon.

Coming home to my beautiful roommates preparing a summer squash and corn chowder with bacon was the perfect remedy to a long week of classes. The chowder was fully compliant in being delicious and satisfying, and it was quite quick and simple to make. This one is going on all of our favorites lists. I'm probably going to start making this weekly when it gets cold outside and classes are making me want to cry.

Summer Squash Corn Chowder

2 slices applewood smoked bacon (We used more though!) ($3.34)

3/4 cup sliced green onion, divided ($.59)

1/4 cup chopped celery ($.99)

1 pound yellow summer squash, chopped ($1.47)

1 pound frozen white and yellow baby corn kernels, thawed and divided ($3.29)

2 1/4 cups 1% low-fat milk, divided ($2.50)

1 teaspoon salt (bulk item)

1/4 teaspoon freshly ground black pepper (bulk item)

1/8 teaspoon salt (bulk item)

1/4 cup shredded extra-sharp cheddar cheese ($2.89)

Fry the bacon over medium heat until crisp. Remove the bacon from the pan, preserving 2 teaspoons drippings in the pan. Crumble the bacon, and set aside. Add 1/2 cup green onions, celery, and squash to drippings in pan; saute for 8 minutes or until vegetables are tender.

Reserve one cup corn and set aside. Place remaining corn and 1 cup milk in a blender; process until smooth. Add remaining 1 1/4 cups milk, thyme, 1/2 teaspoon salt, and pepper to blender; process until combined. Add pureed mixture and 1 cup corn to pan. Cook for five minutes or until thoroughly heated, stirring constantly. Stir in 1/8 teaspoon salt. Over each 1 1/2 cup individual serving, top with about 1 tablespoon bacon, 1 tablespoon remaining onions, and 1 tablespoon cheese. Yields 6 servings ($15.07/$2.52 per serving)