This Quinoa Corn Chowder is an easy meal in one! It’s thick, creamy, hearty and packed with protein and fiber!
*Post and photos updated March 7, 2016
This is exactly what I want in a meal from about September until April. It’s thick, creamy, hearty, and goes perfectly with freshly baked bread.
It’s even healthy.
Not like kind-of-healthy, but really healthy.
There’s just nothing bad in it. So I can eat my bowl of thick, creamy chowder and not even feel bad about it. What’s not to love?
I don’t have a lot of experience cooking with quinoa. I know it’s a really big deal right now (and for the last 5 years), but the first time I made it I wasn’t a big fan of the texture. Therefore, I haven’t spent much time experimenting with it.
I came across this recipe in a Taste of Home magazine of my mom’s. I immediately thought, “now that’s how I like my quinoa!” You get some of the texture of the quinoa, but with everything else that’s going on in this soup, you hardly notice.
This chowder is everything I love about fall and winter meals, just made extra healthy with a good dose of protein and fiber from the quinoa and beans. It will definitely be added to our regular rotation!
- 1 cup quinoa
- ¼ cup butter
- 1 medium onion, diced
- ¼ cup flour
- 1 red pepper, diced
- 1 tsp minced garlic
- 3 cups chicken broth
- 3 cups milk
- 4 cups frozen corn (or fresh)
- 1 can white kidney beans, drained and rinsed
- 1 tsp dried parsley
- ½ tsp dried thyme
- 1½ tsp salt
- Optional: shredded cheese to garnish
- In a large pot, toast quinoa over medium heat for 3-5 minutes. Remove from the pan.
- In the same pot, melt butter. Add onion and pepper and saute over medium-high heat for 3-5 minutes, until soft and starting to brown. Add garlic and cook 1 minute.
- Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a litle left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup.
- Add corn, beans, quinoa, parsley, thyme, and salt. Bring to a boil, stirring frequently. Reduce heat to medium (or medium-low) and simmer uncovered for 15-20 minutes until quinoa is cooked, stirring often.