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–+ servings
Nicole Grace

Creamy Quinoa Corn Chowder: A Velvety Delight Awaits!

A creamy and flavorful chowder made with quinoa and corn, perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium red bell pepper diced
  • 1 medium zucchini diced
  • 1 cup corn kernels fresh or frozen
  • 1 cup quinoa rinsed
  • 4 cups vegetable broth
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • Salt and pepper to taste
  • 1 cup coconut milk or heavy cream for a richer flavor
  • 2 tablespoons fresh cilantro chopped (for garnish)
  • Lime wedges for serving

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  2. Stir in the minced garlic, red bell pepper, and zucchini. Cook for an additional 5 minutes until the vegetables are tender.
  3. Add the corn, rinsed quinoa, vegetable broth, smoked paprika, cumin, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and the chowder has thickened slightly.
  4. Stir in the coconut milk and heat through for another 5 minutes. Adjust seasoning if necessary.
  5. Serve hot, garnished with fresh cilantro and lime wedges on the side.

Nutrition

Serving: 1cupCalories: 220kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gSodium: 400mgFiber: 5gSugar: 3g

Notes

  • For a spicier version, add a diced jalapeño when sautéing the vegetables.
  • To make it heartier, consider adding cooked shredded chicken or diced potatoes.

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