Red Quinoa Potato and Leek Chowder

InHarvest Products Used


  • 6 T. unsalted butter
  • 3 c. diced leek(1/2 moon cut)
  • 6 cloves garlic, minced
  • 1½ t. paprika
  • 3 qt. hot water
  • 4 oz. package of InHarvest Garden Vegetable Seasoning
  • 3 lb. peeled and diced potatoes 1 inch cubed
  • 2 c. diced carrots
  • 3 c. fresh or frozen corn
  • 3 c. milk, 2% or whole
  • 3 t. kosher salt
  • ¾ t. white pepper
  • 12 oz. grated cheddar cheese
  • 6 c. cooked InHarvest Red Quinoa
  • parsley, fresh chopped


  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.