Easy One Pot Quinoa Corn Chowder Recipe (2024)

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Quinoa Corn Chowder Ingredients Instructions Notes Nutrition Information You May Also Like Chicken Taco Salad Creamy Chicken and Rice Soup Slow Cooker Pot Roast with the BEST gravy! Reader Interactions Comments Leave A Reply FAQs

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

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Last updated on June 3, 2020

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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!

Easy One Pot Quinoa Corn Chowder Recipe (6)

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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!

Easy One Pot Quinoa Corn Chowder Recipe (8)

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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

Calories: 313cal | Carbohydrates: 48g | Protein: 12g | Fat: 9g | Fiber: 6g | Sugar: 11g

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Easy One Pot Quinoa Corn Chowder Recipe (9)

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!

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Reader Interactions

Comments

  1. Erica says

    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

      So glad to hear, Erica! Thank you!

      Reply

  2. Gabriella says

    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

      Glad it worked out for you Gabriella.

      Reply

  3. Sondra Martin says

    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

      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

        Thanks so much! Made it and loved it and am making it regularly! Great for lunch for the whole week!

      • The Recipe Rebel says

        Hi Sondra! So glad you enjoyed the recipe! Thank you for this kind review!

  4. Rebecca says

    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

      Glad it worked out for you Rebecca!

      Reply

  5. Raven says

    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

  6. jen says

    Very good, even my kids enjoyed it. Read reviews: added cumin and chili powder. Fun recipe.

    Reply

  7. Caity says

    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

      Thanks for coming back to let us know!

      Reply

  8. Jess says

    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

      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

  9. Alayna says

    My favorite quinoa dish so far!

    Reply

    • Ashley Fehr says

      Thanks Alayna! I’m so happy to hear that!

      Reply

  10. Portia says

    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

      So happy to hear that! Thanks!

      Reply

  11. Kathryn says

    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

      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

  12. Irene says

    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

      I’m so glad to hear that!

      Reply

  13. Audra cozart says

    What type of cheese did you too the chowder with?
    Have you ever added reduced fat cream cheese?

    Reply

    • Audra cozart says

      Use to top the chowder 🙂 *

      Reply

      • Ashley Fehr says

        I usually use cheddar or mozza — I haven’t tried cream cheese but it would be interesting!

  14. Jess says

    How long does this soup usually keep in the refrigerator?

    Reply

    • Ashley Fehr says

      I would keep it for 5-6 days, since there is no meat.

      Reply

  15. Eryn says

    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

      Hi Eryn! I think it should work fine, although I haven’t tried so I can’t say for sure.

      Reply

    • Galen says

      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

  16. Jack says

    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

      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

  17. Jessica @ A Kitchen Addiction says

    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

  18. Liz @ Floating Kitchen says

    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

  19. Aimee says

    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

      I’m so glad you liked it!

      Reply

  20. Layla says

    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

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Easy One Pot Quinoa Corn Chowder Recipe (2024)

FAQs

Can you add uncooked quinoa to soup? ›

Absolutely! Quinoa is quick cooking, so you can add it to a soup dry and it will cook up beautifully along with the other soup ingredients. It is perfect for adding a little texture (and protein) to a soup. Quinoa does absorb a good amount of liquid, so it is great for making a thicker soup (almost stew) consistency.

Learn 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!

View More ›
How long does it take to cook quinoa? ›

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 happens if you don't rinse quinoa before cooking? ›

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.

Learn More Now ›
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.

Learn More Now ›
How do you season quinoa so it tastes good? ›

Garlic powder: Garlic powder adds a nice savory note to quinoa. You can also use a bit of minced fresh garlic. Dried oregano: Oregano adds a nuance of flavor and a Mediterranean flair. Kosher salt : One of the biggest mistakes people make with quinoa: they don't add enough salt!

View Details ›
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.

Continue Reading ›
Why do I feel better after eating quinoa? ›

Quinoa is a nutritious choice for people looking for plant-based protein sources—it's a complete protein, containing all nine of the essential amino acids. Plus, its dietary fiber may help improve your digestion. Likewise, its fiber and protein content can help make you feel more satiated than other grains.

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How not to cook quinoa? ›

It all comes down to texture. Add too little water and your grains may burn on the bottom of the pot before they cook through. Add too much water and you'll end up with soggy, overcooked, and mushy grains.

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What to eat 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).

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How much water do I need for 1 cup of quinoa? ›

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.

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How much quinoa does 1 cup make? ›

One cup dry quinoa yields about three cups cooked quinoa.

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Does quinoa need to be washed? ›

Some people are particularly sensitive to saponins, which is why unrinsed cooked quinoa has a reputation for tasting bitter. However, most quinoa that is sold in packages has been "pre-rinsed," which means the saponins have been removed and rinsing isn't necessary.

Keep Reading ›
Can you put uncooked quinoa? ›

Quinoa can be eaten raw or uncooked if it is first soaked and sprouted, but some experts advise that quinoa should always be cooked, not consumed as a raw sprout. It is equally nutritious in sprout form, but cooking may be a safer and more versatile way to include it in your diet.

Read The Full Story ›
Can you cook quinoa in broth instead of water? ›

Use quinoa just as you would any other grain, like rice or barley! It makes a fantastic side dish for almost any meal — especially if you cook it with broth instead of water and add a bay leaf to the pot. I like serving it as a bed for stews or baked fish.

Read On ›
Does quinoa absorb broth? ›

Then, once the mixture is boiling, decrease the mixture to a gentle simmer so that you can still see some bubbles, but the mixture is no longer boiling. Now, let simmer until the quinoa absorbs all of the broth or water- this should take approximately 10-20 minutes depending on how much quinoa you are making.

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Do you need to 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.

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