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!
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Servings: 4
Calories: 349kcal
Equipment
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:
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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