Quinoa Corn Chowder is a comforting and nutritious soup that blends the rich, creamy texture of a classic chowder with the health benefits of quinoa. This hearty soup is packed with sweet corn, tender quinoa, and a medley of vegetables, all simmered in a savory broth. The addition of quinoa not only adds a delightful texture but also boosts the protein content, making this chowder both filling and nutritious. It’s perfect for a cozy dinner or a light lunch, offering warmth and satisfaction in every spoonful.
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 3 cups corn kernels (fresh or frozen)
- 1 large potato, peeled and diced
- 1/2 cup quinoa, rinsed
- 4 cups vegetable broth
- 1 cup milk (or plant-based milk for dairy-free)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions:
- Sauté vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened and fragrant.
- Add potatoes and quinoa: Stir in the diced potato and rinsed quinoa. Cook for another 2-3 minutes, allowing the flavors to meld.
- Simmer the chowder: Pour in the vegetable broth, then add the corn, thyme, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes, or until the potatoes and quinoa are tender.
- Finish with milk: Stir in the milk and let the chowder simmer for an additional 5 minutes. Taste and adjust the seasoning as needed.
- Serve: Ladle the chowder into bowls and garnish with fresh parsley or cilantro if desired. Enjoy hot with a slice of crusty bread on the side.
This quinoa corn chowder can be stored in the refrigerator for up to 3 days and reheated as needed.
