In a large dutch oven or stock pot, melt 2 tablespoons of butter over medium high heat. The butter should become foamy but not browned. Once melted, add the garlic and cook for about thirty seconds until fragrant. It’s amazing how such a short time can add so much flavor!
Next, add the red bell pepper and carrots to the pot. Stir them around and let them cook for about ten minutes. You’re looking for the red pepper to soften and lose that raw crunch. This step adds sweetness and a vibrant color to your chowder.
Now it's time to introduce the heartiness! Add the diced potato, cauliflower, vegetable broth, milk, bay leaves, thyme, and kosher salt to the pot. Bring it all to a boil. Keep an eye on it, as you want that bubbling action! Once boiling, reduce the heat to simmer and let it cook for about ten to twelve minutes, or until both the cauliflower and potato are tender.
While that simmers, rinse the quinoa in cold water. In a small pan, combine the rinsed quinoa with two cups of cold water. Season with a small pinch of kosher salt and bring it to a boil. After it comes to a boil, reduce the heat to keep it at a gentle simmer. Cook until the quinoa has absorbed the water and is tender. Fluff it with a fork and set aside.
Now we get to the fun part! Ladle about three cups of the broth and vegetables from the pot into a high-sided container. Use a blender to blend it until smooth. Be careful; it’s hot! This step gives your chowder that desired creamy texture without having to add heavy cream.
Pour the blended mixture back into the pot. Remove the bay leaves and taste! If it needs more flavor, feel free to sprinkle in additional salt. Now, mix in the quinoa and the last tablespoon of butter. This will help thicken the chowder as the quinoa absorbs some of the liquid. Cook for another five minutes to let everything meld together beautifully.
Finally, serve your chowder immediately. I like to garnish with fresh herbs or a sprinkle of black pepper for an extra touch!
