Description
There is nothing like a warm stew or chowder to restore a sense of warmth and comfort. This vegan corn chowder with quinoa more than fills the bill!
Ingredients
Units
Scale
- 3/4 cup quinoa, rinsed and drained
- 1 rounded teaspoon cumin seeds
- 1 Tbs olive oil
- 2 1/2 cups fresh or frozen organic corn
- 2 medium to large potatoes, died
- 1 cup onion, finely chopped
- 3 cups vegetable broth
- 2 cups plant based milk
- 1 large bell pepper, diced
- 1 tsp dried cilantro or 3 Tbs fresh cilantro, plus more for garnish
- 1 tsp ground cumin (optional)
- salt and pepper to taste
Instructions
- Stirring constantly, toast quinoa and cumin seeds in a soup pot over medium to high heat, 3-4 minutes, until fragrant. Transfer to a bowl and set aside
- Heat oil in pot.
- Add corn, potatoes and onion and cook stirring frequently for about 5 minutes.
- Add milk and broth and bring to a boil.
- Stir in quinoa, peppers and cilantro (if dried), reduce heat to low, and simmer for 20-25 minutes, stirring occasionally.
- Add salt and pepper to taste and cumin if desired and turn off the heat.
- Adjust the thickness of the chowder (if desired) by adding small amounts of the plant milk
- Stir in cilantro (if fresh) and serve with additional cilantro for garnish as desired.
Notes
We usually have sweetened plant milk. If you prefer unsweetened, you may want to add a little sweet to the chowder. A dash of agave would be just fine.
Quinoa expands a lot when fully cooked. So, the chowder will seem quite thin, at first, but will suddenly start to thicken as the quinoa expands towards the end of the cooking time. Add a little extra plant milk at this point to achieve the consistency you prefer.