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Creamy Corn and Quinoa Chowder

It has been so cold in the Bay Area lately! Well, cold for the Bay Area that is (30-40 degrees). And because of that I’ve been making a lot of soups. One soup in particular that the husband and I […]
6 Servings - 1 hr -
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Servings:6  | Calories:417 | Total Fat:8g  | Chol:2mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 1g
5 %
Total Carb 77g
26 %
Fiber 7g
28 %
Sugars 10g
Cholesterol 2mg
1 %
Sodium 1048mg
44 %
Protein 16g
31 %
37% Others combined
23% Vegetable broth
20% Quinoa
18% Shallots
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


3/4 cup white quinoa, rinsed and drained
1 tsp. cumin seeds
1/2 Tbsp olive oil or organic canola oil
2 1/2 cups fresh or frozen corn kernels (I used EarthBound Farm's Organic Frozen Corn)
1 large red potato, diced (about 1 cup)
4 small shallots, chopped
4 cups low-sodium vegetable broth
2 cups plain, unsweetened, organic soymilk (I used WestSoy)
1 large red bell pepper, diced
3 Tbs. chopped cilantro, plus a few sprigs for garnish
Lime wedges
1 / 2-1 tsp cumin powder (I'd suggest adding 1/2 tsp, stirring and only adding more if you feel it needs more cumin flavor)
1 / 8-1/4 tsp crushed red pepper (to taste, depending on how spicy you like things)
1 / 4-1/2 tsp salt (to taste)
1/4 tsp black pepper

Directions : View recipe directions on
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