Creamy Okra, Corn, & Quinoa Chowder

It's the first day of fall- I don't care that there's a real feel of 92 degrees!

Time: 50 Minutes

Serving Size: 4-6 Servings

Allergy Notes: Dairy Free*, Gluten Free, Nut Free, Soy Free*

*If using alternatives

---

We southerners love fall. Some people may joke that we may love it a little too much, but we have good reason to. First and foremost, the weather. We finally get a reprieve from the hot humid summer (even if it likes to rear it's ugly head several times before we get consistent fall weather). Second, football is back. I don't care if you don't even like the sport, but everything surrounding football season from tailgates to cornhole is a great time. And in the south, we take our football (especially our college football) very seriously... War Eagle and Go Tigers! Third, it's the beginning of the holiday season- no further explanation needed. Finally, it's the time of year where we can break out the crockpots and stock pots and hunker down with a good bowl of soup. As I said above, I don't care if it's 92 degrees out, it's fall dammit and we're having soup or in this case a chowder that uses up the last of the summer's fresh produce in the form of Creamy Okra, Corn, & Quinoa Chowder. While this recipe is fantastic with fresh okra, it can easily be made with frozen ingredients, which is typically how I like to prepare it anyway (less clean up is always a top priority for me).

Fun Fact: This recipe was originally created back during lockdown in 2020 when I bought a can of creamed corn instead of corn kernels and needed to figure out what to do with it. It also happens to be the first recipe of mine to ever be published in a newsletter! Check out the original post from RAL Today.

Ingredients

Vegan heavy cream alternatives can be easier on sensitive tummies.

• 1 cup Quinoa

• ¼ lb (about 20 pieces) of okra; 8 oz if using frozen

• 1 15 oz can Cream Corn

• 1 15 oz can of Black Eyed Peas, undrained

• 2 medium Carrots, diced

• ½ Yellow Onion, diced

• 1 Roma Tomato, diced

• 15-30 oz of Veggie Broth

• 1 cup Milk of your choice

• ¼ cup Heavy Cream or Vegan Heavy Cream

• 2 tbsp Neutral Oil, Canola, Vegetable, Avocado, etc.

• 1 tbsp Turmeric

• 1 tbsp Garlic Powder

• 1 tsp Smoked Paprika

• 2 Bay Leaves

• Salt and Pepper to taste

• Optional Garnishes

  • Shredded Cheddar (omit if making dairy free)

  • Crispy Onions

  • Parsley, chopped

  • Hot Sauce, preferably a vinegar based (Texas Pete, Crystal, Tabasco, or my favorite, Schlotsky's Hot Sauce!)

---

Directions

1. Wash and dry your produce.

2. Prep your veggies:

   1. Dice the onion.

   2. Peel and dice the carrots.

   3. Cut the tails and tops off the okra, slice into rounds (if using frozen, skip this step).

   4. Dice the tomato.

3. Heat a large soup pot or Dutch oven over medium heat. Once hot, add oil to the pan and swirl to coat.

4. Add in onions, carrots, salt, and pepper, and cook until onions begin to become translucent, about 5 minutes.

5. Add okra (if using fresh) and tomato and sauté for another 3-5 minutes.

6. Add the turmeric, smoked paprika, and garlic powder, and mix until vegetables are well coated and spices become fragrant.

7. Add the cream corn and black eyed peas to the pot, followed by the vegetable broth. Stir to combine. Bring to a simmer.

8. Add milk, heavy cream, bay leaves, and additional salt and pepper to taste. Stir to combine. Note: if the chowder seems pale, add more turmeric. This will not only enhance the flavor, but will also bring a nice yellow color to the chowder.

9. Let soup simmer for 10 minutes on medium heat with lid on.

10. Add the quinoa and stir to combine. Cover and let simmer for another 12-15 minutes or until

11. quinoa is done (sprouts begin to emerge).

12. If using frozen okra, add in the last five minutes of cooking the quinoa. We're adding them in at the end to avoid them from getting mushy.

13. Taste for seasoning and serve.

14. Optional garnishes include shredded cheddar, crispy onions, parsley, and hot sauce. If you're only choosing one, go for the hot sauce- it's a nonnegotiable for me!