Description
Quinoa Corn Chowder loaded with hearty quinoa and sweet corn, creamy and comforting, perfect for a quick and satisfying meal.
Ingredients
Scale
- 1 cup (185g) quinoa, rinsed and drained
- 4 cups (950ml) vegetable broth
- 2 tablespoons olive oil
- 1 medium onion (about 1 cup/150g), finely diced
- 2 celery stalks (about ½ cup/75g), chopped
- 1 red bell pepper (about 1 cup/150g), diced
- 3 garlic cloves, minced
- 4 cups (600g) fresh or frozen corn kernels
- 1 cup (240ml) milk (dairy or plant-based)
- ½ cup (120ml) heavy cream or coconut cream
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 tablespoon fresh lime juice
- Salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro or parsley, chopped for garnish
Instructions
- Step 1: Prepare the Base Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, celery, and bell pepper, sautéing for 5-7 minutes until the vegetables soften and become translucent. Don’t rush this step—the slow cooking develops a sweet foundation for your **Quinoa Corn Chowder**. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it burn.
- Step 2: Build Flavor Layers Sprinkle the dried thyme and smoked paprika over the vegetables and stir to coat everything evenly. The spices will become aromatic, signaling it’s time to add the corn kernels. Cook for 3-4 minutes, allowing the corn to slightly caramelize and release its natural sweetness. If you’re feeling adventurous, this is when you’d add that optional cayenne for a subtle heat that complements the sweet corn in this hearty quinoa soup.
- Step 3: Add Quinoa and Liquid Pour in the vegetable broth and bring the mixture to a gentle boil. Add the rinsed quinoa, stir well, then reduce the heat to maintain a simmer. Cover partially and cook for about 15 minutes, until the quinoa displays its characteristic spiral germ and is just tender. The quinoa will continue to absorb flavor as it cooks, becoming the perfect textural element in your **Quinoa Corn Chowder**.
- Step 4: Create Creaminess Take about 2 cups of the chowder and carefully transfer to a blender. Purée until smooth (remember to vent the blender lid to allow steam to escape), then return this silky mixture to the pot. This creates a creamy base while maintaining plenty of texture. Stir in the milk and cream, allowing the soup to warm through without boiling, which could cause the dairy to separate.
- Step 5: Final Touches Remove the pot from heat and stir in the fresh lime juice. Taste and adjust the seasoning with salt and pepper as needed. The acidity from the lime brightens all the flavors and balances the richness of your **Quinoa Corn Chowder**. Let the soup stand for 5 minutes before serving, garnished generously with fresh cilantro or parsley.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 340
- Sugar: 11g
- Sodium: 900mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 30mg