Corn and Quinoa Chowder Recipe

Name: Corn and Quinoa Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red or white quinoa, rinsed and drained; 1 tsp. cumin seeds; 1 1/2 Tbs. olive oil; 2 1/2 cups fresh or frozen corn kernels; 1 large red potato, diced (about 1 cup); 4 small shallots, chopped (about 1/4 cup); 4 cups low-sodium vegetable broth; 2 cups plain soymilk; 1 large red bell pepper, diced; 3 Tbs. chopped cilantro, plus a few sprigs for garnish; Lime wedges, optional

Servings: persons

3/4 cup red or white quinoa, rinsed and drained
1 tsp. cumin seeds
1 1/2 Tbs. olive oil
2 1/2 cups fresh or frozen corn kernels
1 large red potato, diced (about 1 cup)
4 small shallots, chopped (about 1/4 cup)
4 cups low-sodium vegetable broth
2 cups plain soymilk
1 large red bell pepper, diced
3 Tbs. chopped cilantro, plus a few sprigs for garnish
Lime wedges, optional

1
Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly.
2
Transfer to bowl.
3
Heat oil in pot; add corn, potato and shallots.
4
Saute 5 minutes, or until shallots are translucent.
5
Add broth and soymilk, and bring to a boil.
6
Stir in quinoa mixture.
7
Reduce heat to medium-low, cover and simmer 10 minutes.
8
Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
9
Remove from heat; stir in chopped cilantro.
10
Season to taste with salt and pepper.
11
Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.

599

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3/4 cup red or white quinoa, rinsed and drained, 1 tsp. cumin seeds, 1 1/2 Tbs. olive oil, 2 1/2 cups fresh or frozen corn kernels, and more.

Yes, Corn and Quinoa Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn and Quinoa Chowder

How did you like this recipe?

Frequently Asked Questions