Quinoa Corn Chowder

Quinoa Corn Chowder is such a cozy dish—perfect for those chilly nights when you crave something warm and hearty. This creamy chowder brings a twist to the classic with the addition of quinoa, which adds not just texture but also loads of nutrition! Imagine curling up with a bowl of this homemade goodness, where every spoonful feels comforting and satisfying. As the flavors meld together, you’ll find a blend of sweet corn and savory broth that warms you from the inside out. Plus, it’s super easy to make, making it a great option for weeknight dinners or entertaining friends. With just a handful of ingredients and a little time, you can create a dish that’s not only delicious but also packed with wholesome ingredients. So, let’s gather our ingredients and start cooking!

Thank you for reading this post, don't forget to subscribe!

Why This Recipe Works

This Quinoa Corn Chowder strikes a perfect balance between creamy texture and hearty flavor. By incorporating quinoa, a superfood rich in protein, we not only enhance the nutritional value but also provide a delightful nutty backdrop. The combination of fresh vegetables and spices elevates the classic chowder, while the quinoa helps thicken the soup naturally, creating a satisfying dish without the need for additional thickeners.

Why You’ll Love This Quinoa Corn Chowder

Whether you’re enjoying a cozy night in or entertaining friends, this Quinoa Corn Chowder offers warmth and comfort in every bowl. It’s a versatile recipe that can easily fit into various dietary preferences, making it a favorite for everyone. Plus, it’s simple to prepare and brimming with flavor, ensuring every spoonful is a delightful experience.

Ingredients

• 1 cup quinoa
• 3 tablespoons canola oil
• 1 medium onion, diced
• 1 red pepper, diced
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• 1/2 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk
• 4 cups frozen corn (or fresh)
• 1 can (15 oz) white kidney beans, drained and rinsed
• Optional: Shredded cheese for garnish

Cooking Instructions

Toasting the Quinoa

In a large pot, add the quinoa and toast over medium heat for 2-3 minutes until slightly golden and fragrant. This step enhances the nutty flavor of the quinoa, making it pop in your chowder.

Sautéing Vegetables

Next, add canola oil, diced onion, and red pepper to the pot. Sauté over medium-high heat for 3-5 minutes, until the vegetables are softened and fragrant. This will form a great base for our chowder.

Adding Garlic and Herbs

Now it’s time to stir in minced garlic, dried parsley, thyme, and salt. Cook for an additional minute, allowing the spices to bloom and release their flavors throughout the pot.

Incorporating Flour

Gradually stir in the all-purpose flour, breaking up any clumps. Mix until the flour is well combined with the veggies and there are no visible white specks. This step helps create a thicker base for your chowder.

Whisking in Broth and Milk

Slowly whisk in the chicken broth. After that, add the milk one cup at a time. It’s important to add the milk gradually and wait for the chowder to thicken slightly before adding more. This ensures a creamy, smooth consistency that makes the chowder so comforting.

Simmering the Chowder

Bring the mixture to a gentle simmer, stirring frequently. Reduce the heat to medium or medium-low, and cook uncovered for 15-20 minutes until the quinoa is fully cooked. During this time, stir occasionally to prevent sticking at the bottom of the pot.

Adding Corn and Beans

Finally, stir in the frozen corn and rinsed white kidney beans. Heat everything through for an additional 5 minutes. When you’re ready to serve, top with shredded cheese if desired, giving each bowl a deliciously cheesy finish.

Serving Suggestions

Pair your Quinoa Corn Chowder with a crusty bread or a fresh garden salad to complete the meal. For an extra touch, consider adding a dollop of sour cream or a few slices of avocado on top.

Tips for Success

• Make sure to rinse the quinoa thoroughly before toasting to remove any bitterness.
• You can adjust the thickness of the chowder by adding more or less broth, depending on your preference.
• If you want a vegetarian version, feel free to substitute chicken broth with vegetable broth.

Variations

If you want to switch things up, consider adding diced potatoes for an extra hearty chowder. You can also incorporate spices like smoked paprika for a southwestern twist. Additionally, swapping out the kidney beans for black beans or chickpeas will provide a different texture.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stovetop, adding a splash of milk or broth to reach your desired creaminess.

Pairing Ideas

This chowder pairs wonderfully with a range of wines, such as a chilled Pinot Grigio or a light Chardonnay. If you’re looking for non-alcoholic options, consider serving it with iced tea or sparkling water with a hint of lemon.

FAQs

1. Can I use fresh corn instead of frozen?
Yes, fresh corn works beautifully! Just cut the kernels off the cobs and sauté them until tender, then add them to the chowder.

2. Is this chowder gluten-free?
To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend or cornstarch to achieve the right consistency.

3. Can I freeze Quinoa Corn Chowder?
Absolutely! You can freeze the chowder for up to 3 months. Just cool it completely before transferring it to a freezer-safe container.

4. How do I reheat leftovers?
Reheat on the stovetop over medium-low heat. You can add a bit of broth or milk to get the desired consistency and creaminess.

5. What can I add for extra flavor?
Consider adding fresh herbs like cilantro or basil or a splash of lime juice to brighten up the flavors wonderfully.

Enjoy your Quinoa Corn Chowder, a delightful and nutritious dish that’s sure to please everyone at the table!

Print