Quinoa Corn Chowder

Quinoa Corn Chowder

Sharing is caring!

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!

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

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


  • 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


  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.

Nutrition Facts
Quinoa Corn Chowder
Amount Per Serving
Calories 314
* Percent Daily Values are based on a 2000 calorie diet. Nutritional information on The Panicked Foodie is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.

Recipe lightly adapted from Ashley at The Recipe Rebel.

ARE YOU MAKING THIS RECIPE OR OTHERS? Share your creations with me by posting a photo on my Facebook page, share it on Instagram, share it on Twitter, or save it to Pinterest with the tag #thepanickedfoodie.

7 thoughts on “Quinoa Corn Chowder”

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.