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You are here: Home / RECIPES / Quinoa Corn Chowder

Quinoa Corn Chowder

By Alissa Segersten, Contributing Author

blue ceramic bowl filled with quinoa corn chowder with carrots, kale, corn and other vegetables in a creamy broth

Recipes reprinted with permission from The Whole Life Nutrition Cookbook. Photo by Alissa Segersten.

This quinoa corn chowder is a great way to use up leftover roasted chicken and cooked quinoa! Use homemade chicken or vegetable stock for best results. The raw cashew butter gives the chowder a creaminess without dairy.

Quinoa, pronounced KEEN-WAH, comes from the Andes Mountains in South America where it was once a staple food for the Incas. Quinoa contains all eight essential amino acids and has a delicious, light nutty flavor. Quinoa makes wonderful grain salads or is great served with a vegetable and bean stew.

 

Quinoa Corn Chowder

dairy free • vegan optional
makes about 8 servings

INGREDIENTS
  • 1 tablespoon extra virgin olive oil or coconut oil
  • 1 large onion, chopped
  • 1 leek, chopped
  • 2 to 3 cloves garlic, crushed
  • 3 stalks celery, chopped
  • 3 to 4 carrots, diced
  • 1 large poblano pepper, diced
  • 4 to 5 ears corn cut from the cob or 1-16 ounce bag frozen corn
  • 8 cups chicken or vegetable stock
  • 2 to 3 tablespoons raw cashew butter
  • 3 cups cooked quinoa
  • 2 cups cooked chopped chicken (optional)
  • 2 to 3 cups chopped kale
  • 2 teaspoons Herbamare (available in the Co-op spice section)
  • freshly ground black pepper

METHOD

  1. Heat an 8-quart stockpot over medium heat.
  2. Add the olive oil, then add the onions and leeks; sauté
    about 5 minutes.
  3. Then add the garlic, celery, carrots, pepper, and corn;
    sauté a few minutes more.
  4. Add the stock and cashew butter; cover and simmer for
    20 to 25 minutes, stirring occasionally.
  5. Add the cooked quinoa, chicken (optional), kale, Herbamare, and plenty of freshly ground black pepper; cover and
    simmer 5 to 10 minutes more.
  6. Taste and adjust salt and seasonings if necessary. If you like
    your chowder spicy, garnish your bowl with chopped fresh serrano chilies!
  7. Garnish with chopped cilantro, parsley, and/or serrano chilies.

Variation: Replace the cooked quinoa with cooked wild rice.

Tip: To cut sweet corn from the cob, stand it up over a plate or a wide, shallow bowl and cut downwards using a serrated knife. Keep rotating the corncob to cut it all.

Basic Quinoa

INGREDIENTS
  • 1 cup quinoa
  • 1½ to 1¾ cups water
  • pinch sea salt
METHOD
  1. Rinse quinoa well with warm water and drain through a fine strainer. Quinoa has a natural saponin coating that repels insects and birds. It has a bitter taste and can cause some digestive upset when consumed. Rinsing with warm water removes the saponin.
  2. Place rinsed quinoa, water, and sea salt into a medium pot with a tight-fitting lid.
  3. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes or until all of the water has been absorbed.
  4. Fluff with a fork before serving.

About the Author

alissa segersten of whole life nutrition and nourishing meals

Alissa Segersten holds a Bachelor of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition and Nourishing Meals, the mother of five children, a whole-foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, and paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole-foods diet.

Alissa is the author of two very popular gluten-free, whole-foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.

Learn more at nourishingmeals.com.

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