Red Quinoa Potato and Leek Chowder



  1. Melt butter in large pot. Add leek and sauté for 4 minutes or until tender. Stir in garlic and paprika and continue to sauté for another 2 minutes.
  2. Next add hot water, InHarvest Garden Vegetable Seasoning, potatoes, carrots and corn. Bring to a boil and reduce to a simmer until potatoes are tender.
  3. Add milk and bring back to a boil. Add salt, pepper, cheese and InHarvest Red Quinoa and reduce to a simmer. When cheese is melted it is ready for service. Garnish with fresh parsley and croutons if desired.