Creamy Corn & Quinoa Chowder

Creamy Corn and Quinoa Chowder || Sweet Treats and More

Owen has been asking me for weeks when it’s going to be summer again.  And lately, we’ve been having 50 degree, spring-like weather (sorry for those of you still buried in snow).  So we’ve all been running around with no coat, Owen’s wearing shorts and a t-shirt every day, and so excited summer is here.  That’s what he thinks….that summer is here.  He’s in for a rude awakening. I’m just waiting for the snow to hit again.  I’m going to have a very disappointed 4 year old. 

But when it does, I’ll be prepared.  This Creamy Corn & Quinoa Chowder is healthy, warm-you-up, comfort soup at it’s best.  And I’m obsessed with eating warm soup on cold days! 

Creamy Corn and Quinoa Chowder || Sweet Treats and More

I know you guys are probably thinking, another recipe with quinoa?  It’s like, so last year.  but we still love and I’m constantly looking for ways to use it.  I saw the recipe over at Picky Eater Blog and knew I wanted to try it.  I changed it up and adapted it to what I had on hand, and my little and my family loved the results.  

Creamy Corn and Quinoa Chowder || Sweet Treats and More

Creamy Corn and Quinoa Chowder
Serves 4
Write a review
  1. 1 cup quinoa (rinsed)
  2. 1 (14 oz) can corn, drained
  3. 1 cup chopped carrots
  4. 1 red bell pepper, seeded and chopped
  5. 1/4 cup chopped onion
  6. 1/2 tbsp minced garlic
  7. 1 tsp cumin
  8. 1/2 tsp crushed red pepper flakes (optional)
  9. 3 tbsp olive oil
  10. 2 (14 oz) can chicken stock
  11. 1 1/4 cup milk
  12. 1/2 cup shredded cheddar cheese
  13. Sour cream, tortilla strips and chopped cilantro for garnishing.
  1. In a large heavy bottomed soup pot, heat 3 tbs olive oil over medium-high heat. Add garlic, onion and sauté until onion is translucent. Stir in quinoa, carrots, corn, and the bell pepper. Reduce to medium heat and cook until veggies are tender and quinoa is toasted. (I like my veggies and quinoa to get just slightly blackened).
  2. Add chicken stock and milk. Stir in cumin and optional crushed red pepper. Season with salt and pepper. Let simmer for 10-15 minutes until the quinoa is cooked. Stir in cheese and let melt completely before serving.
  3. Garnish with sour cream and tortilla strips and a sprinkle of chopped cilantro and serve.
  4. ** The longer this simmers the thicker it will get. Add more milk to get desired consistency if it thickens ups too much.
  1. recipe adapted from Picky Eater blog, original source Vegetarian Times
boys ahoy


  1. Emily February 24, 2014

    Okay, maybe I could like quinoa in a yummy soup like this one. :)

  2. Chels February 25, 2014

    It looks perfect for a snowy (or in our case here in the PNW) a rainy day! Pinned!

  3. I be the quinoa is great in soup! Wow, fabulous idea. And corn chowder, my fave!

  4. Sam1am77 March 7, 2014

    Just made this tonight and we love it! Might kick up the spice a little next time but the flavor is perfect!

    • Kristy March 9, 2014

      So glad you liked it!!

  5. […] Creamy corn and quinoa chowderTuesday: Chicken & broccoli over riceWednesday: Beef and bean enchilada soupThursday: Baked […]


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>