Description
Quinoa Corn Chowder is a heartwarming dish that combines the creaminess of coconut milk with the wholesome goodness of quinoa and fresh corn. This nutritious chowder is perfect for chilly nights, offering a comforting meal that can be enjoyed as a main course or a delightful starter. With its rich flavors from smoked paprika and thyme, this chowder is not only satisfying but also incredibly easy to prepare.
Ingredients
Scale
- 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 kernels
- 1 can (14.5 oz) coconut milk
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent.
- Stir in minced garlic, celery, and diced carrot. Cook for about 5 minutes until softened.
- Pour in vegetable broth and add rinsed quinoa. Bring to a boil, then reduce heat and simmer for approximately 15 minutes until quinoa is cooked.
- Add corn kernels and coconut milk; mix well.
- Season with smoked paprika, thyme, salt, and pepper to taste.
- Simmer for an additional 5 minutes before serving hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 230
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg