Home Cooking 1

Corn and Quinoa Chowder Recipe

Jane Hathaway | Nov 18, 200503:57 PM

I just made this soup for the first time. It was such a huge hit around my house that I thought I'd post the recipe. I'm actually going to add it to my (vegetarian) Thanksgiving menu. My baby especially loved it so it might be good for those of you who are looking for things to feed your little ones. I thought it also might be good with Thanksgiving leftovers or for the night before.

Corn and Quinoa Chowder:

3/4 cup quinoa, rinsed and drained
1 1/2 teaspoon cumin
1 1/2 tablespoon olive oil
1/4 cup onion, diced
1 large potato, diced
2 cups corn (fresh or frozen)
4 cups vegetable broth
2 cups plain soymilk
3 tablespoons cilantro, torn into small pieces
salt and pepper
lime wedges, optional

Toast quinoa and cumin in a pan over medium-high heat until fragrant, stirring constantly. Transfer to a bowl and set aside.

Heat oil in a pot. Add onion and saute until translucent. Add corn and potato and saute for another minute or so. Add broth and soymilk and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and let simmer for about 15 minutes.

Remove from heat and stir in cilantro. Season with salt and pepper to taste. You can squeeze a bit of lime juice on top if you like.

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