Corn Quinoa Chowder Recipe

This tasty recipe is quick to put together and doesn’t take too long to cook.  Quinoa is rich in protein, fiber and vitamins.  You can make this recipe a vegan recipe by using vegetable broth and an alternative to regular milk such as soy, almond or oat milk as long as its unflavored.  The longer you cook this chowder, the thicker it will get.  You can add more or less milk, depending on how thick you’d like your chowder.


4.8 from 5 votes
Corn Quinoa Chowder
Author: Cindy Livesey
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 1 1/2 cups celery, chopped
  • 5 cups broth - chicken or vegetable
  • 3/4 cup quinoa
  • 1 1/2 cups frozen corn
  • 2-3 bay leaves
  • 1 cup potatoes, cubed
  • 1/2 cup carrots, chopped
  • 1/2 teasp cumin
  • 1 +/- cup milk (regular or unflavored soy, almond, etc)
  • salt and pepper to taste
  1. Heat oil in large pot and add onions, saute until soft.

  2. Add celery, saute 3-4 mins.

  3. Add broth and bay leaves and bring to a boil.

  4. Add quinoa and corn and bring to boil again.

  5. Add carrots, potatoes and cumin. Cook on low heat until the vegetables are tender (15-20 mins).

  6. Stir in milk to get desired thickness.

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