This Quinoa Corn Chowder is an easy meal in one! It’s thick, creamy, hearty and packed with protein and fiber!
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!
Quinoa Corn Chowder
written by Ashley Fehr
Ingredients
- 1 cup quinoa
- 3 tablespoons canola oil
- 1 medium onion diced
- 1 red pepper diced
- 1 tsp minced garlic
- 1 tsp dried parsley
- 1/2 tsp dried thyme
- 1 1/2 tsp salt
- 1/4 cup flour
- 3 cups chicken broth
- 2 cups milk
- 4 cups frozen corn or fresh
- 1 can white kidney beans drained and rinsed
- Optional: shredded cheese to garnish
Instructions
- In a large pot, toast quinoa over medium heat for 2-3 minutes.
- Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt 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 little 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. (You can dump it all in at once, too — it will just take a little longer to thicken!)
- Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.
Notes
Nutrition Information
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Raven says
I’m planning to make this today but I’d love to have a paleo, or gluten free alternative for the flour. What flour would you recommend instead of wheat flour?
jen says
Very good, even my kids enjoyed it. Read reviews: added cumin and chili powder. Fun recipe.
Ashley Fehr says
Thanks Jen!
Caity says
I just wanted to note that, after making this several times before with dairy milk, we made it last night with almond milk, and I could not have told you that anything about it was different if I hadn’t been the one making it. So, for anyone looking for a dairy-free option, this works very well.
Ashley Fehr says
Thanks for coming back to let us know!
Jess says
I’m just finishing making this recipe and it looks nothing like the photos above. It doesn’t look like soup, it’s very thick. I even added 4 cups of broth.
Ashley Fehr says
It is a very thick soup, but I and many others have made it and enjoyed it as is and haven’t had any issues!
Alayna says
My favorite quinoa dish so far!
Ashley Fehr says
Thanks Alayna! I’m so happy to hear that!
Portia says
Followed the recipe and turned out great, I added chopped chicken thighs and used coconut milk, garnished with green onions. Yum! Thanks for this recipe!
Ashley Fehr says
So happy to hear that! Thanks!
Kathryn says
I made this recipe twice and the first time it didn’t turn out at all! I just made it the second time after reading all the comments and it came out very well. In the instructions it never tells you to remove the quinoa from the pot after it’s toasted. If you don’t remove it and add it back later the soup turns gluey. Also, I added a 1tsp of chili powder and 1/2 tsp of cumin for some kick. Now it’s great!
Ashley Fehr says
I took out the part where the quinoa is removed because I have made it both ways, and honestly both ways have been great! I know lots who have made it without removing the quinoa and haven’t had issues. I appreciate your note!
Irene says
This chowder is SO GOOD! I made it vegan by using vegetable broth and flax milk. I thought it wasn’t going to be enough before the beans and corn, but boy was I wrong. Delicious!
Ashley Fehr says
I’m so glad to hear that!
Audra cozart says
What type of cheese did you too the chowder with?
Have you ever added reduced fat cream cheese?
Audra cozart says
Use to top the chowder 🙂 *
Ashley Fehr says
I usually use cheddar or mozza — I haven’t tried cream cheese but it would be interesting!
Jess says
How long does this soup usually keep in the refrigerator?
Ashley Fehr says
I would keep it for 5-6 days, since there is no meat.
Eryn says
HI Ashley:
I saw someone else’s post about using almondmilk instead of cow’s milk, but I was wondering about using coconut milk instead of cow’s milk. Have you tried this? If so, how did it work? If not, thoughts on how it would work?
Thank you!
Ashley Fehr says
Hi Eryn! I think it should work fine, although I haven’t tried so I can’t say for sure.
Galen says
FYI I’ve tried it with lite coconut milk and it works great! The soup is still very creamy and it doesn’t have a super strong coconut flavor.