Vegan Corn Chowder with Quinoa


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!



  • 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


  1. 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
  2. Heat oil in pot.
  3. Add corn, potatoes and onion and cook stirring frequently for about 5 minutes.
  4. Add milk and broth and bring to a boil.
  5. Stir in quinoa, peppers and cilantro (if dried), reduce heat to low, and simmer for 20-25 minutes, stirring occasionally.
  6. Add salt and pepper to taste and cumin if desired and turn off the heat.
  7. Stir in cilantro (if fresh) and serve with additional cilantro for garnish as desired.

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