Easy One Pot Quinoa Corn Chowder Recipe (2024)

Table of Contents

Quinoa Corn Chowder Ingredients Instructions Notes Nutrition Information You May Also Like 15 Chicken Casserole Recipes Garlic Parmesan Orzo Pasta recipe BEST Hamburger Helper Recipe Reader Interactions Comments Leave A Reply FAQs References

The Recipe Rebel / Dinner

written by Ashley Fehr

4.75 from 16 votes

Prep Time 5 minutes mins

Total Time 35 minutes mins

Servings 8 servings

Jump to Recipe

Last updated on June 3, 2020

This Quinoa Corn Chowder is an easy meal in one! It’s thick, creamy, hearty and packed with protein and fiber!

Easy One Pot Quinoa Corn Chowder Recipe (2)

This is exactly what I want in a meal from about September until April. It’s thick, creamy, hearty, and goes perfectly with freshly baked bread.

It’s even healthy.

Not like kind-of-healthy, but really healthy.

Easy One Pot Quinoa Corn Chowder Recipe (3)

There’s just nothing bad in it. So I can eat my bowl of thick, creamy chowder and not even feel bad about it. What’s not to love?

I don’t have a lot of experience cooking with quinoa. I know it’s a really big deal right now (and for the last 5 years), but the first time I made it I wasn’t a big fan of the texture. Therefore, I haven’t spent much time experimenting with it.

Easy One Pot Quinoa Corn Chowder Recipe (4)

I came across this recipe in a Taste of Home magazine of my mom’s. I immediately thought, “now that’s how I like my quinoa!” You get some of the texture of the quinoa, but with everything else that’s going on in this soup, you hardly notice.

Easy One Pot Quinoa Corn Chowder Recipe (5)

This chowder is everything I love about fall and winter meals, just made extra healthy with a good dose of protein and fiber from the quinoa and beans. It will definitely be added to our regular rotation!

Pin this recipe to save for later

Pin this recipe to your favorite board

Quinoa Corn Chowder

written by Ashley Fehr

4.75 from 16 votes

A rich, creamy, comforting chowder that’s packed full of protein and fiber from quinoa and beans!

Save

Review

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Cuisine American

Course Main Course, Soup

Servings 8 servings

Calories 313cal

Ingredients

▢ 1 cup quinoa
▢ 3 tablespoons canola oil
▢ 1 medium onion diced
▢ 1 red pepper diced
▢ 1 tsp minced garlic
▢ 1 tsp dried parsley
▢ 1/2 tsp dried thyme
▢ 1 1/2 tsp salt
▢ 1/4 cup flour
▢ 3 cups chicken broth
▢ 2 cups milk
▢ 4 cups frozen corn or fresh
▢ 1 can white kidney beans drained and rinsed
▢ Optional: shredded cheese to garnish

Instructions

In a large pot, toast quinoa over medium heat for 2-3 minutes.
Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
Stir in flour until combined (you don’t want to see any white left — add gradually and if there’s a little left over that’s okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too — it will just take a little longer to thicken!)
Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.

Notes

**NOTE: Nutrition information is estimated and will vary depending on exact serving size, types and brands of products used.

Nutrition Information

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel — I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Reader Interactions

Comments

Erica says
October 22, 2023 at 1:35 pm
Made this for lunch today. It tasted amazing! Added some chopped celery along with a tsp of cumin. By far a flavorful fall season soup.
Reply
- The Recipe Rebel says
  October 24, 2023 at 9:31 pm
  So glad to hear, Erica! Thank you!
  Reply
Gabriella says
August 30, 2023 at 1:05 pm
I followed the recipe and my soup also turned out VERY thick and a bit too sweet from the corn. I added another cup of chicken stock and a bit of extra milk (maybe 1/2 cup?) which thinned things out a bit. The toasting of the quinoa was a new experience and made for a wonderful flavor—almost smelled like peanut or some other nut butter, which was divine. I also ended up adding a good handful of cut green beans which I needed to use up. While we both liked the soup as made, we didn’t LOVE it so today I amped things up with bacon, onions, 1 can green chiles, 2 tblsp taco seasoning (homemade), 1 tsp chipotle pepper, a good shake of cumin seeds, 1/2 tsp smoked paprika, 4 oz cream cheese, 2 oz grated gouda and 2 tblsp butter. OH BOY, was this delicious! Granted, I totally changed up the recipe but we LOVE this new version. Can’t wait to devour that tonight!
Reply
- The Recipe Rebel says
  August 30, 2023 at 9:16 pm
  Glad it worked out for you Gabriella.
  Reply
Sondra Martin says
August 26, 2023 at 3:24 pm
I’m interested in making this recipe- but new to cooking quinoa. Do you toast it raw/right from the package or boil it first?
Reply
- The Recipe Rebel says
  August 27, 2023 at 9:41 pm
  Hi Sondra! You’ll toast it from raw in Step 1. In Step 4 is where it gets cooked. Hope this helps!
  Reply
  - Sondra Martin says
    October 14, 2023 at 6:53 am
    Thanks so much! Made it and loved it and am making it regularly! Great for lunch for the whole week!
  - The Recipe Rebel says
    October 17, 2023 at 8:44 pm
    Hi Sondra! So glad you enjoyed the recipe! Thank you for this kind review!
Rebecca says
March 19, 2023 at 4:37 pm
I used fresh thyme & parsley, swapped out the beans with potatoes and added bacon and a little Slap Ya Mama……amazing! So good!!!!!!!
Reply
- The Recipe Rebel says
  March 26, 2023 at 8:04 am
  Glad it worked out for you Rebecca!
  Reply
Raven says
October 3, 2021 at 11:23 am
I’m planning to make this today but I’d love to have a paleo, or gluten free alternative for the flour. What flour would you recommend instead of wheat flour?
Reply
jen says
August 27, 2021 at 4:21 pm
Very good, even my kids enjoyed it. Read reviews: added cumin and chili powder. Fun recipe.
Reply
- Ashley Fehr says
  See Also
  Homemade Cream of Tomato Soup Recipe - Simply Stacie
  August 29, 2021 at 6:28 pm
  Thanks Jen!
  Reply
Caity says
February 24, 2021 at 5:52 pm
I just wanted to note that, after making this several times before with dairy milk, we made it last night with almond milk, and I could not have told you that anything about it was different if I hadn’t been the one making it. So, for anyone looking for a dairy-free option, this works very well.
Reply
- Ashley Fehr says
  March 1, 2021 at 2:10 pm
  Thanks for coming back to let us know!
  Reply
Jess says
November 4, 2019 at 2:55 am
I’m just finishing making this recipe and it looks nothing like the photos above. It doesn’t look like soup, it’s very thick. I even added 4 cups of broth.
Reply
- Ashley Fehr says
  November 4, 2019 at 5:17 pm
  It is a very thick soup, but I and many others have made it and enjoyed it as is and haven’t had any issues!
  Reply
Alayna says
February 25, 2019 at 7:53 pm
My favorite quinoa dish so far!
Reply
- Ashley Fehr says
  March 5, 2019 at 8:33 pm
  Thanks Alayna! I’m so happy to hear that!
  Reply
Portia says
September 27, 2018 at 1:59 am
Followed the recipe and turned out great, I added chopped chicken thighs and used coconut milk, garnished with green onions. Yum! Thanks for this recipe!
Reply
- Ashley Fehr says
  September 27, 2018 at 11:03 am
  So happy to hear that! Thanks!
  Reply
Kathryn says
September 3, 2018 at 7:43 pm
I made this recipe twice and the first time it didn’t turn out at all! I just made it the second time after reading all the comments and it came out very well. In the instructions it never tells you to remove the quinoa from the pot after it’s toasted. If you don’t remove it and add it back later the soup turns gluey. Also, I added a 1tsp of chili powder and 1/2 tsp of cumin for some kick. Now it’s great!
Reply
- Ashley Fehr says
  September 7, 2018 at 9:38 am
  I took out the part where the quinoa is removed because I have made it both ways, and honestly both ways have been great! I know lots who have made it without removing the quinoa and haven’t had issues. I appreciate your note!
  Reply
Irene says
July 5, 2018 at 7:24 pm
This chowder is SO GOOD! I made it vegan by using vegetable broth and flax milk. I thought it wasn’t going to be enough before the beans and corn, but boy was I wrong. Delicious!
Reply
- Ashley Fehr says
  July 9, 2018 at 10:12 am
  I’m so glad to hear that!
  Reply
Audra cozart says
January 30, 2018 at 9:59 pm
What type of cheese did you too the chowder with?
Have you ever added reduced fat cream cheese?
Reply
- Audra cozart says
  January 30, 2018 at 9:59 pm
  Use to top the chowder 🙂 *
  Reply
  - Ashley Fehr says
    February 2, 2018 at 9:58 am
    I usually use cheddar or mozza — I haven’t tried cream cheese but it would be interesting!
Jess says
November 6, 2017 at 10:30 am
How long does this soup usually keep in the refrigerator?
Reply
- Ashley Fehr says
  November 6, 2017 at 10:45 am
  I would keep it for 5-6 days, since there is no meat.
  Reply
Eryn says
September 20, 2017 at 3:51 pm
HI Ashley:
I saw someone else’s post about using almondmilk instead of cow’s milk, but I was wondering about using coconut milk instead of cow’s milk. Have you tried this? If so, how did it work? If not, thoughts on how it would work?
Thank you!
Reply
- Ashley Fehr says
  September 23, 2017 at 10:45 am
  Hi Eryn! I think it should work fine, although I haven’t tried so I can’t say for sure.
  Reply
- Galen says
  September 8, 2021 at 7:44 pm
  FYI I’ve tried it with lite coconut milk and it works great! The soup is still very creamy and it doesn’t have a super strong coconut flavor.
  Reply
Jack says
August 19, 2017 at 6:48 pm
I just made the chowder and it was really good but do i see potatoes in the picture above? I just didn’t see the recipe calling for red potatoes? Is there anything else in the recipe that we should know about?
Reply
- Ashley Fehr says
  August 21, 2017 at 8:56 am
  You’re right! I have made it with and without — you can definitely add some in with the other vegetables if you want it a little heartier.
  Reply
Jessica @ A Kitchen Addiction says
August 4, 2017 at 9:21 am
I was just thinking about making corn chowder with our summer sweet corn! Love the addition of quinoa! Can’t wait to try it!
Reply
Liz @ Floating Kitchen says
August 3, 2017 at 6:21 am
Oh I love corn chowder! It’s such a perfect late Summer/early Fall meal. And the quinoa in here is the perfect extra boost of protein!
Reply
Aimee says
May 9, 2017 at 7:37 pm
Thank you for the recipe, this was delicious! Very flavorful & filling. I will definitely make it again. I made just a few small mods: celery instead of onion, no red pepper, 3/4 tsp salt & veggie broth and it was wonderful. My first time toasting quinoa, yum!
Reply
- Ashley Fehr says
  May 9, 2017 at 8:11 pm
  I’m so glad you liked it!
  Reply
Layla says
February 11, 2016 at 11:35 pm
I made this for dinner tonight. My husband and my 3 year old both loved it! Thank you for a great recipe. Fast, healthy, affordable, one pot, what else could you want!
Reply

« Older Comments

Easy One Pot Quinoa Corn Chowder Recipe (2024)

FAQs

What to add to quinoa to make it better? ›

I find that some of the best seasonings for quinoa are cumin, dried bay leaf, turmeric, and salt, and black pepper. I also love to flavor it with fresh garlic and herbs such as parsley, dill, and cilantro. You can add the seasonings of your choice into the pot at the same time with the liquid and cook it as directed.

View Details ›

What is the water to quinoa ratio? ›

Some recipes call for as high as a 2:1 water to grain ratio, while others go as low as 1 1/2:1. In my experience, the sweet spot for light, fluffy quinoa is right in the middle. I use 1 3/4 cups water for every cup of quinoa. Any more water, and the quinoa gets mushy.

How long does quinoa take to cook? ›

Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water (or broth) and salt. Bring to a boil, then lower heat and simmer, uncovered, until quinoa is tender and a white "tail" appears around each grain, about 15 minutes.

Discover More Details ›

What to pair with quinoa? ›

Quinoa's got the carbs covered, so you'll likely want to add some additional protein (eggs, lentils, beans, tofu, chicken), a fat (olive oil, nuts, butter, cheese), and, ideally, some kind of fruit or vegetable (broccoli, berries, squash, spinach).

Read The Full Story ›

Is quinoa healthier than rice? ›

Quinoa is rich in both fiber and protein, contains a much higher amount of other nutrients, and has a similar fluffy texture to the rice. A cup of quinoa contains twice more protein and about 5 g more fiber than white rice. Quinoa contains fewer calories and carbohydrates than white rice.

View Details ›

Should you soak quinoa before cooking? ›

Do you need to soak quinoa before cooking it? In short, no, you don't need to soak quinoa. However, doing so is said to remove phytic acid, which may make it easier for people to digest quinoa. If you just want to remove the bitter flavor from quinoa, rinse it under cold water for about a minute.

Get More Info ›

How much quinoa does 1 cup make? ›

For 1 cup of uncooked quinoa, you'll want to use 2 cups of water—this will yield 3 cups of cooked quinoa. Bring the mixture to a boil over medium-high heat, then lower the temperature to medium-low and pop the lid on securely.

Discover More ›

Should you stir quinoa while cooking? ›

Stay vigilant: Stir the grains constantly to avoid burning, watching for that perfect golden moment, around 6 to 8 minutes. Water is this grain's go-to companion, but other liquids–think low-sodium chicken, mushroom or vegetable broth–add flavor. Just keep the ratio 2 cups liquid to 1 cup quinoa.

What happens if you dont rinse quinoa? ›

It wasn't a huge difference in texture, but definitely noticeable. Rinsing quinoa definitely starts to hydrate the seeds. Flavor – In terms of flavor, the unrinsed quinoa definitely had a nuttier, earthier flavor, but I didn't find it bitter at all. The rinsed quinoa was definitely milder and the flavors more muted.

Tell Me More ›

Do you season quinoa before or after cooking? ›

Spices: I've talked about this before when I shared must-have spices for flavorful cooking, but spices are one of the easiest ways to add flavor to your dish. Think about what flavor profile you're going for and then just add a few dashes of those spices directly into the pot with the quinoa as it cooks!

Know More ›

Can you overcook quinoa? ›

If overcooked, quinoa can become mushy and unappealing, especially in salads where you want it to have some texture and nuttiness.

See Details ›

What can I add to quinoa to make it taste good? ›

The best seasonings for quinoa are cumin, dried bay leaf, turmeric, salt, and black pepper. I also love to flavor it with fresh garlic and herbs such as parsley, dill, and cilantro.

Tell Me More ›

What liquid to cook quinoa in? ›

The basic ratio is 1 cup quinoa to 2 cups liquid. You can use water (season it with a bit of kosher salt), or you can use any kind of broth (we like to use low-sodium broths and add any extra salt to the finished dish as needed). You can also add a bit of dry white wine to the liquid for another layer of flavor.

See Details ›

Does quinoa burn belly fat? ›

Quinoa: High in protein, quinoa keeps you full with its high levels of plant-based proteins. It decreases your appetite and promotes belly fat decrease.

Get More Info Here ›

What makes quinoa better? ›

Higher in fiber than many grains

Another important benefit of quinoa is its high fiber content. A 1-cup (185-gram) serving of cooked quinoa contains 5.18 grams of fiber. That's about 18% of the current 28-gram DV ( 4 ). Quinoa contains more fiber than several other popular grains, like brown rice.

Explore More ›

What is the healthiest way to eat quinoa? ›

Toss it in salads.

Quinoa is a complete source of protein and makes a great addition to a healthy salad. The combination of fiber, protein and healthy fats can turn a light side salad into a robust entrée.

Read The Full Story ›

How do you reduce the bitterness in quinoa? ›

Happily, the solution to preventing bitter quinoa is very simple. All you need to do is rinse your uncooked quinoa in cold running water for a minute or so until the water runs clear.

Read On ›