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Vegan Quinoa-Corn Chowder_MidPage

Vegan Quinoa-Corn Chowder

This easy vegan quinoa-corn chowder is a delicious vegan chowder recipe! It's easy, 5-ingredients, and a perfect vegan comfort dinner recipe!
4.84 from 18 votes
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 349kcal

Equipment

  • Large pot

Ingredients

  • 1 tablespoon neutral oil
  • 1 pound Yukon gold potatoes peeled and diced
  • 1 cup quinoa rinsed
  • 5–6 cups of water or vegetable stock
  • 2 ears of sweet corn husked and cut from the cob
  • 1 cup loosely packed cilantro minced
  • 6 ounces plant-based cream or coconut milk
  • Salt and pepper to taste

For serving:

  • Sliced jalapeño
  • Lime
  • Cilantro

Instructions

Cook the potatoes and quinoa:

  • Heat 1 tablespoon neutral oil in a wide pot over medium-high heat. Add the potatoes and season liberally with salt and pepper. Cook in the oil for 6–7 minutes, turning occasionally, until they just begin to soften.
  • Add the quinoa to the potatoes and cook for 1 minute.

Simmer the chowder:

  • Pour in 5 cups of water or vegetable stock and bring to a boil. Season with salt and pepper to taste. Once boiling, reduce heat to a hard simmer and cook for 20 minutes or until the quinoa is tender. If the soup is too thick, add the remaining 1 cup water or stock.

Finish the chowder:

  • Add the corn, cilantro, and cream to the soup and simmer for an additional 5–6 minutes. Taste and season with salt and pepper.

To serve:

  • Ladle the chowder into bowls. Garnish with jalapeño slices, a lime wedge, and a few more cilantro leaves if you like. Enjoy!

Nutrition

Calories: 349kcal | Carbohydrates: 57g | Protein: 10g | Fat: 10g | Sodium: 51mg | Fiber: 6g | Sugar: 4g | Vitamin C: 25mg
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