Corn and Quinoa Chowder

Yep, I am totally obsessed with soup.

And I especially love a good corn chowder.

In this version though I am using quinoa!

You might be wondering why? It’s not an ingredient I would normally use…

but every now and then I like to experiment with different ingredients

and since I had a package of quinoa in my pantry that was just waiting to be used, I figured why not add it to my chowder!?

Quinoa is a seed that is a great source of protein, fiber, calcium and iron. It’s easy to digest, vegan and gluten-free! It doesn’t really have a flavor, it absorbs whatever you cook it in and it’s also very easy to cook! If you can cook rice, you can cook quinoa! I would definitely have to start using it more!

So this chowder is super easy, one pot meal, that requires very little prep work and it’s also a crowd pleaser!

My friend was over for dinner and she absolutely loved it! And even Chris (the biggest carnivore in the world)  loved it, even though there was no meat in it šŸ™‚

Stars: 5

Level: Easy

Comments: Delicious soup! Thick, slightly sweet and the quinoa is great!

Negatives: None at all

Will I make this again? Yes for sure! Very quick and easy meal

Here’s how to make it:

Corn and Quinoa Chowder

Serves: 6


  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup celery, finely diced
  • 1 orange (or red) pepper, chopped
  • 2 (15.4oz) cans sweet corn, rinsed
  • 1 cup quinoa
  • 2 cups chicken broth (or vegetable)
  • 2 cups water
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 cups milk, fat-free ok
  • 1 cup cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • salt and pepper, to taste
  • chopped green onions and extra shredded cheese to serve


In a dutch oven over medium high heat, saute onion until translucent (about 3-5mins). Add the garlic, pepper, celery, corn and quinoa and cook (stirring occasionally) for 2 mins.

Add the broth and water and bring to a boil. Cover and turn the heat down to low and cook for 20 mins.

In a saucepan, melt the butter. Add the flour and cook (whisking frequently) for 1 min. Slowly, add the milk, constantly whisking and breaking up any lumps. Add the milk mixture to the soup and cook for 10 mins or until everything is heated through. Turn the heat off, add the cheese and garlic powder – let the cheese melt. Taste and adjust seasoning accordingly. Serve immediately with some green onions and extra cheese.

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