· Modified: by Kelly Roenicke · 9 Comments
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Corn quinoa sweet potato chowder is a great way to warm up on a chilly day! The sweet potatoes add lots of flavor and fiber to this dish!
As I mentioned yesterday, it has been freezing here lately, so I’ve been making soup more and more often. I made this soup the other day when I realized we had a huge bag of quinoa from Costco that we hadn’t used yet. Quinoa is so great because not only is it nutritionally rich, with tons of protein, fiber, iron, and magnesium, but it is a really convenient and quick cooking food. And it’s gluten free, so that’s a bonus as well.
This corn quinoa sweet potato chowder would be great with regular potatoes as well, but we had sweet potatoes on hand and I love the color and flavor they provide. A little bit of cilantro on top was a nice fresh touch but you can eat it without that – I know people have strong feelings about cilantro – you either love it or hate it.
Anyway, we loved this chowder, and will be making it again soon! And I’ll definitely be adding more quinoa to soups, it makes them so hearty and filling.
Recipe
Corn Quinoa Sweet Potato Chowder
Kelly Roenicke
Hearty and delicious, this corn quinoa sweet potato chowder makes for a warm and filling dinner or lunch.
5 from 1 vote
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Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Soup
Cuisine Dairy Free, gluten free, vegan.
Servings 4
Calories 227 kcal
Ingredients
Instructions
In a heavy bottomed pot, heat the oil and chopped onion over medium heat until softened, about 5 minutes.
Add the sweet potatoes and broth, bring to a boil. Once boiling, reduce heat to medium low and cook for about 20 minutes.
Add the quinoa, cup of water, and spices and continue cooking until quinoa is tender (you will see the little ring around the edge of the quinoa loosen), about 15 more minutes. If too much of the water has evaporated, add a bit more. It should be a thick soup, but you should still see broth.
Add the corn and cook until corn is heated through, about five minutes.
Serve topped with cilantro if desired.
Nutrition
Calories: 227kcalCarbohydrates: 40gProtein: 6gFat: 5gSodium: 1514mgPotassium: 430mgFiber: 4gSugar: 4gVitamin A: 5215IUVitamin C: 5.8mgCalcium: 29mgIron: 2mg
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!
What are you eating these days to stay warm and toasty?
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- Author
- Recent Posts
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
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Reader Interactions
Comments
Laurie
It was delicious! I didn’t have quinoa so I poured it over already made rice. It was a great substitute.
I only used 1/2 the salt and it was still too much for me. I’ll do less next time.
Thank you for another good allergy friendly recipe.Reply
Katie
Delicious recipe!Reply
Katie
Hello! I made your recipe this week and loved it! I had leftovers for work and everyone at my office was commenting on how great it smelled and delicious it looked. I will definitely make this again! Thank you for sharing
Reply
Kelly
Hi Katie! I’m so glad you enjoyed this recipe and I really appreciate you coming back and letting me know! Thanks for reading!
Reply
Erika Lee Sears
soup looks divine.
Reply
Kelly
Thank you, Erika!
Reply
Natalie @ Tastes Lovely
It’s starting to get cold here too! Well, California cold, as in 65 degrees. Brrr. *wink*
This soup look so warm and cozy. Love your idea of adding quinoa.
Reply
Kelly
Thanks, Natalie! I wish I was in California right about now, this chill is not for me!
Reply
