Quinoa Corn Chowder

Quinoa Corn Chowder

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So I must confess…I’m not an overwhelmingly huge fan of quinoa. I have successfully avoided eating it for a long time. But now that I can no longer fulfill my protein requirements with dairy, tree nuts, or soy, I have been forced to re-evaluate its role in my diet. I have been on the prowl for recipes where quinoa sort of acts as a backdrop for the recipe, rather than playing a starring role. And I hate to admit it, but this quinoa corn chowder recipe by Ashley at The Recipe Rebel was actually very good! It’s very filling, and super healthy, and provides a lot of protein and fiber. If you are on the fence about quinoa or are intimidated by what dishes to use it in, definitely give this recipe a try!

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Quinoa corn chowder in a white bowl on a counter. Off to the side are process shots of the diced vegetables and the vegetables being sauteed in a large pot.
5 from 2 votes
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Quinoa Corn Chowder

This quinoa corn chowder is a one pot meal, and makes a ton of food. Because of the beans and the quinoa, it's also filling as well!

Course Dinner
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 8 people
Calories 314 kcal
Author The Panicked Foodie

Ingredients

  • 1 cup quinoa, rinsed (important!)
  • 3 tablespoons extra light olive oil
  • 1 medium onion, diced
  • 1 green bell pepper, diced
  • 3 medium red potatoes, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme
  • Freshly ground Himalayan pink salt and freshly ground black pepper to taste
  • 1/4 cup flour
  • 3 cups vegetable broth
  • 2 cups milk of your choice
  • 4 cups frozen corn
  • 1 15 oz. can kidney beans, drained and rinsed

Instructions

  1. In a large pot, add olive oil and toast quinoa over medium heat for 2-3 minutes.

  2. Add the onion, pepper, and potatoes to the pot, and saute over medium-high heat for 3-5 minutes, or until soft. Add garlic, parsley, thyme, salt, pepper, and cook for an additional minute.

  3. Stir in the flour until combined.

  4. Starting with the chicken broth, pour in 1 cup at a time and mix thoroughly. After adding in each cup of liquid and stirring, you should see the mixture thicken slightly. Do the same for the milk.

  5. Bring mixture to a simmer, stirring frequently. Cook uncovered for 15-20 minutes, or until quinoa is cooked, stirring every few minutes or so.

  6. Add beans and corn, cook until heated through.

Recipe Notes

Credit: Recipe lightly adapted from Ashley at The Recipe Rebel.

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Quinoa Corn Chowder


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