Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons salted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, finely chopped
• 1/2 cup quinoa
• 2 cups frozen whole-kernel corn, thawed
• 5 cups chicken stock
• 1/2 cup heavy cream
• 2 pounds baby Yukon Gold potatoes, quartered
• 2 teaspoons Old Bay Seasoning
• 4 ounces bacon (about 6 slices)
• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons fresh parsley, finely chopped
• 4 scallions, finely chopped

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Instructions

1. Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
2. Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
3. Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.
4. Photograph by Ryan Dausch