Quinoa Corn and Spinach Chowder
Dive into a bowl of comfort with Quinoa Corn and Spinach Chowder—a wholesome, plant-based soup that's as hearty as it is nourishing. Packed with protein-rich quinoa, sweet bursts of corn, tender russet potato, and vibrant baby spinach, this dairy-free chowder is a perfect balance of creamy and nutritious. Infused with the smokiness of paprika and the earthiness of thyme, every spoonful delivers a satisfying depth of flavor. Quick to prepare in just 45 minutes, it's an ideal meal for busy weeknights or a cozy weekend lunch. Serve it piping hot and enjoy a nourishing dish that's sure to warm your soul. Perfect for those seeking vegan comfort food or a healthy, gluten-free soup recipe!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 4 cups vegetable broth
- 0.5 cups quinoa, rinsed
- 1.5 cups sweet corn kernels, fresh or frozen
- 1 medium russet potato, peeled and diced
- 3 cups baby spinach leaves
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon smoked paprika
- 0.5 teaspoons dried thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, carrot, and celery, and cook for an additional 3 minutes, stirring occasionally.
Pour in the vegetable broth and bring it to a gentle boil.
Add the rinsed quinoa, diced potato, smoked paprika, dried thyme, salt, and black pepper. Stir well.
Reduce the heat to medium-low, cover the pot, and let the mixture simmer for 15 minutes, or until the quinoa is fully cooked and the potato is tender.
Stir in the corn and baby spinach and cook for another 5 minutes until the spinach wilts and the corn is heated through.
Pour in the almond milk and gently heat for 2-3 minutes, making sure the chowder does not boil.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve hot in bowls, optionally garnishing with fresh herbs or a sprinkle of smoked paprika for added color.
Nutrition Facts
Calories |
1008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.7 g | 53% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 26.4 g | ||
| Protein | 30.6 g | 61% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 799 mg | 61% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3946 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
