Description
This hearty and comforting Quinoa Corn Chowder is a nutritious, dairy-free soup that combines wholesome quinoa, sweet corn, and creamy coconut milk with a blend of aromatic vegetables and spices. Perfect for a cozy meal, it is packed with flavor, fiber, and protein, making it both satisfying and healthy.
Ingredients
Scale
Vegetables & Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 2 cups fresh or frozen corn kernels
- 2 tablespoons fresh parsley, finely chopped
Liquids & Broth
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 can (14.5 oz) coconut milk
Grains & Spices
- 1 cup quinoa, rinsed
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a heavy-bottomed pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent. Then add the minced garlic and cook for another minute until fragrant.
- Add Vegetables: Stir in the chopped celery and diced carrot. Continue sautéing for about 5 minutes or until the vegetables are softened.
- Cook Quinoa: Pour in the vegetable broth and bring the mixture to a boil. Add the rinsed quinoa, then reduce the heat to low and let it simmer for about 15 minutes, allowing the quinoa to cook through and absorb the flavors.
- Add Corn and Seasonings: Stir in the corn kernels, coconut milk, smoked paprika, dried thyme, salt, and pepper. Simmer everything together for an additional 5 minutes to meld the flavors and heat the soup through.
- Serve: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot and enjoy the creamy texture and savory flavors.
Notes
- You can use either fresh or frozen corn kernels depending on availability and season.
- For extra spice, add a pinch of cayenne pepper or chili flakes.
- This chowder is naturally dairy-free and vegan due to the use of coconut milk instead of cream.
- Rinsing quinoa before cooking removes its natural bitterness and helps achieve a better texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
