Squash, Corn, and Quinoa Chowder Recipe

Name: Squash, Corn, and Quinoa Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium ears sweet corn; 6-inch piece kombu, wiped clean; 6 cups water; 1 tablespoon corn or olive oil; 2 cups finely chopped onion; 1/4 teaspoon sea salt; 1/4 cup quinoa; 2 cups finely diced butternut squash; 3 tablespoons white miso; 1/4 cup finely chopped parsley; Freshly ground black pepper to taste

Servings: persons

1
Cut the kernels from the cobs and set aside.
2
Bring the cobs, kombu, and water to boil in a large pot.
3
Reduce the heat to medium-low, cover, and simmer for 10 to 15 minutes.
4
While the stock is simmering, heat the oil in a large skillet over medium-low heat.
5
Add the onions and salt, and saute for 10 minutes, or until the onions are translucent.
6
Remove the corncobs from the pot and discard.
7
Remove the kombu, cut into 1/4-inch squares, and return to the pot along with the sauteed onions.
8
Rinse the quinoa and add to the pot.
9
Stirring occasionally, cover and simmer for 10 minutes, or until the quinoa is soft.
10
Add the squash and continue simmering for 10 minutes or until tender.
11
Add the corn kernels and simmer 2 to 3 minutes more.
12
Place the miso in a small bowl, add a ladle of the soup, and stir to dilute.
13
Stir the diluted miso, parsley, and pepper into the pot.
14
Remove the pot from the heat, cover, and let stand 1 minute before serving.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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: 4 medium ears sweet corn, 6-inch piece kombu, wiped clean, 6 cups water, 1 tablespoon corn or olive oil, and more.

Yes, Squash, 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.

That's it — enjoy your meal!

Squash, Corn, and Quinoa Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions