Sunday, July 24

5-ingredient quinoa corn chowder

5-ingredient quinoa corn chowder

We love to share good recipes with you especially homemade meal recipes which are healthy.

I sprinkled a lil Sweet Chilifire Spice Blend on top and it was amaaaaazing says, Kylie Perrotti!! Save this post; the recipe is below!!


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:

Sliced jalapeño

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.

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 of water or stock.

Add the corn, cilantro, and cream to the soup and simmer for an additional 5–6 minutes. Taste and season with salt and pepper.

Ladle the chowder into bowls. Garnish with jalapeño slices, a lime wedge, and a few more cilantro leaves if you like. Enjoy!

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