If you’re looking for a soup that’s hearty, wholesome, and comforting without being heavy, this Quinoa Corn Chowder is the answer. Packed with protein-rich quinoa, sweet corn, and a medley of vegetables, it’s creamy, satisfying, and completely dairy-free. Perfect for chilly evenings, meal prep, or anytime you crave a nourishing bowl of goodness.
The best part? This chowder achieves that rich, creamy texture without cream or butter. Instead, coconut milk and tender quinoa work their magic, creating a silky base with layers of flavor. Each spoonful delivers cozy comfort while fueling your body with nutrients.
Why You’ll Love This Recipe
✨ Nutritious & Filling – Protein from quinoa + fiber from veggies = balanced meal in a bowl.
✨ Naturally Creamy – Coconut milk gives richness without dairy.
✨ Cozy Comfort Food – Warm, hearty, and full of flavor.
✨ Simple Ingredients – Pantry staples you likely have on hand.
✨ Customizable – Add potatoes, peppers, beans, or greens.
✨ Great for Meal Prep – Stores and freezes beautifully.
✨ Kid-Friendly – Mild flavors and creamy texture that kids love.
✨ Gluten-Free & Vegan – Perfect for a variety of diets.
Ingredients
Here’s what you’ll need for this wholesome chowder:
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 cups fresh or frozen corn
- 1 can (14.5 oz) coconut milk
- 1 tsp smoked paprika
- ½ tsp dried thyme
- Salt & pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Step-by-Step Instructions
- Sauté the Veggies
Heat olive oil in a large pot over medium heat. Add onion, garlic, celery, and carrot. Cook 5–7 minutes until softened. - Add Broth & Quinoa
Stir in broth, quinoa, paprika, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook about 15 minutes until quinoa is tender. - Add Corn & Coconut Milk
Stir in the corn and cook for 5 minutes. Pour in coconut milk and simmer another 5 minutes until creamy. - Finish & Serve
Taste and adjust seasoning. Garnish with parsley and serve hot.
Serving Ideas
- With crusty bread for dipping 🍞
- Topped with avocado or fresh herbs 🥑🌿
- A sprinkle of vegan cheese or regular cheddar 🧀
- A squeeze of lime for brightness 🍋
- With tortilla chips for crunch 🌽
Tips & Variations
- For a creamier texture: Blend part of the soup with an immersion blender.
- Add heat: Stir in jalapeño, cayenne, or hot sauce.
- Make it heartier: Add diced potatoes, beans, or extra veggies.
- Go smoky: Use smoked paprika or chipotle powder.
- Southwestern twist: Add black beans, tomatoes, and cilantro with a squeeze of lime.
Storage & Freezing
- Refrigerate: Store in airtight containers up to 3 days.
- Freeze: Portion into freezer-safe containers for up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth if too thick.
FAQs
Can I use frozen corn? Yes, toss it right in—no need to thaw.
Can I make it vegan? It already is if you use vegetable broth and coconut milk.
What if I don’t have coconut milk? Sub with almond, cashew, or oat milk (though it won’t be as creamy).
Can I make this in a slow cooker? Yes—6–8 hrs on low or 3–4 hrs on high. Stir in coconut milk at the end.
Can I add potatoes? Absolutely! They’ll make the chowder even heartier.
🌽✨ This Quinoa Corn Chowder is more than just soup—it’s a bowl of creamy comfort that’s nourishing, customizable, and perfect year-round. Whether you enjoy it as a light dinner or meal prep staple, this dairy-free chowder is sure to become a favorite.