The Pantry
American

Quinoa corn chowder

A creamy, vegetable-forward chowder with tender quinoa, sweet corn, potato, and a light milk broth. The quinoa gives the soup a pleasant body without flour, and the potatoes help thicken it naturally. Makes 2 generous servings, best finished with chives and a squeeze of lemon for brightness.

Prep 15 minCook 28 minRest 5 minAdjust servings ↓
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Quinoa corn chowder
~600 calper person · ~1200 total
~$4.90meal total · ~$2.45 per person

Estimated calories and US ingredient costs.

For a double batch, use a 4-quart pot so the soup simmers evenly and does not foam over when the milk goes in. Do not increase the heat to shorten the simmer. If scaling up, keep the same medium-low simmer and add a few extra minutes only until the potato is tender and the quinoa has opened.

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Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

8 left
Step 1

Start the aromatics

~7 min

Start the aromatics.

Heat 1 tbsp olive oil in a medium saucepan over medium heat.

Add 4 oz diced yellow onion, 3 oz diced celery, 2 oz diced carrot, 8 oz diced russet potato, and 1/2 tsp kosher salt.

Cook for 5 to 6 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften at the edges.

Stir in 2 tsp minced garlic, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme and cook for 30 seconds more, just until fragrant.

Ingredients
  • 1 tbspOlive oil
  • 4 ozYellow onion
  • 2 tspGarlic
  • 3 ozCelery
  • 2 ozCarrot
  • 8 oz total for recipeRusset potato
  • 1/2 tspKosher salt
  • 1/4 tspBlack pepper
  • 1/2 tspSmoked paprika
  • 1/2 tspDried thyme
Step 2

Toast the quinoa

~1 min

Toast the quinoa.

Add 1/2 cup rinsed dry quinoa to the pan and stir for 1 minute so the grains pick up the seasoned oil.

This quick toasting helps the chowder taste nuttier and keeps the quinoa from seeming flat in the finished soup.

Ingredients
  • 1/2 cup total for recipeDry quinoa
Step 3

Simmer until tender

~15 min

Simmer until tender.

Pour in 3 cups low-sodium vegetable broth and bring to a steady simmer.

Reduce the heat to medium-low, cover partially, and cook for 15 minutes, stirring once or twice, until the potato is tender and the quinoa has opened and looks slightly translucent around the edges.

Ingredients
  • 3 cupsLow-sodium vegetable broth
Step 4

Add corn and thicken

~3 min

Add corn and thicken.

Stir in 1 1/2 cups drained canned corn kernels and cook uncovered for 3 minutes.

The chowder should look loose but lightly thickened.

If the broth has reduced too fast before the quinoa is tender, add up to 1/4 cup water so it has enough liquid to finish cooking without sticking.

Ingredients
  • 1/4 cupWater
  • 1 1/2 cupsCanned corn kernels
Step 5

Finish with dairy

~3 min

Finish with dairy.

Lower the heat to low.

Stir in 1 cup whole milk and 1 tbsp unsalted butter, then warm gently for 2 to 3 minutes without letting the soup boil.

Boiling can make the milk taste rough and can tighten the texture too much.

Ingredients
  • 1 cupWhole milk
  • 1 tbspUnsalted butter
Step 6

Balance and rest

~5 min cook

Balance and rest.

Stir in 1 tbsp lemon juice, then taste and adjust with a small pinch of salt only if needed.

Remove the pan from the heat and let the chowder rest for 5 minutes so the quinoa swells a little more and the broth settles into a creamy texture.

Ingredients
  • 1 tbspLemon juice
Step 7

Check quinoa

After ~5 min

Check Quinoa corn chowder and continue when ready.

Step 8

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Quinoa corn chowder: Serve.

Quinoa corn chowder: Ladle into warm bowls and top with 2 tbsp chopped chives.

Quinoa corn chowder: Serve immediately while the corn stays sweet and the chowder is silky.

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Ingredients

For 2 people

  • 1 tbsp olive oil
  • 4 oz yellow onion, diced
  • 2 tsp minced garlic
  • 3 oz celery, diced
  • 2 oz carrot, diced
  • 8 oz russet potato, peeled and diced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 cup dry quinoa, rinsed
  • 3 cups low-sodium vegetable broth
  • 1/4 cup water
  • 1 cup whole milk
  • 1 1/2 cups canned corn kernels, drained
  • 1 tbsp unsalted butter
  • 1 tbsp lemon juice
  • 2 tbsp chopped chives

Method

  1. Start the aromaticsHeat 1 tbsp olive oil in a medium saucepan over medium heat. Add 4 oz diced yellow onion, 3 oz diced celery, 2 oz diced carrot, 8 oz diced russet potato, and 1/2 tsp kosher salt. Cook for 5 to 6 minutes, stirring often, until the onion turns translucent and the vegetables begin to soften at the edges. Stir in 2 tsp minced garlic, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme and cook for 30 seconds more, just until fragrant.
  2. Toast the quinoaAdd 1/2 cup rinsed dry quinoa to the pan and stir for 1 minute so the grains pick up the seasoned oil. This quick toasting helps the chowder taste nuttier and keeps the quinoa from seeming flat in the finished soup.
  3. Simmer until tenderPour in 3 cups low-sodium vegetable broth and bring to a steady simmer. Reduce the heat to medium-low, cover partially, and cook for 15 minutes, stirring once or twice, until the potato is tender and the quinoa has opened and looks slightly translucent around the edges.
  4. Add corn and thickenStir in 1 1/2 cups drained canned corn kernels and cook uncovered for 3 minutes. The chowder should look loose but lightly thickened. If the broth has reduced too fast before the quinoa is tender, add up to 1/4 cup water so it has enough liquid to finish cooking without sticking.
  5. Finish with dairyLower the heat to low. Stir in 1 cup whole milk and 1 tbsp unsalted butter, then warm gently for 2 to 3 minutes without letting the soup boil. Boiling can make the milk taste rough and can tighten the texture too much.
  6. Balance and restStir in 1 tbsp lemon juice, then taste and adjust with a small pinch of salt only if needed. Remove the pan from the heat and let the chowder rest for 5 minutes so the quinoa swells a little more and the broth settles into a creamy texture.
  7. ServeLadle into warm bowls and top with 2 tbsp chopped chives. Serve immediately while the corn stays sweet and the chowder is silky.

Before you cook

What to get ready

Heavy soup pot, ladle, chopping board and an immersion blender only if the method calls for blending.

Rinse quinoa in a fine sieve and dice potato evenly before starting the base.

If something needs adjusting

Soup thickens dramatically on standing

Quinoa and potato absorb liquid; add broth gradually when reheating.

Soup tastes saltier after simmering

Reduction concentrates salt. Start with low-sodium broth and adjust seasoning near the end; loosen an over-reduced soup with water.

Store for later

Divide soup into shallow containers for prompt chilling rather than leaving a large hot pot on the counter. Reheat to 165°F while stirring so the center heats evenly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Use extra quinoa in stuffed zucchini boats.

Next use for your ingredients: Zucchini boats with quinoa →

Calculate this meal with your own prices →

How to Thicken Soup →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For a thicker chowder, mash a few potato cubes against the side of the pot before adding the milk. If you want a looser bowl, hold back some of the broth and add a little more after the milk only if needed. Keep the heat low once dairy goes in so the texture stays smooth.

Make it work for you

You can swap the whole milk for unsweetened oat milk, but the chowder will be a little less rich and slightly thinner. If using frozen corn instead of canned, add it straight from frozen and cook 1 to 2 minutes longer in step 4 so it heats through and releases its sweetness.

Use more of your potato and whole milk in scallop chowder.

Can I make this chowder ahead of time?

Yes. Cool it quickly, refrigerate it within 2 hours, and keep it in a covered container for up to 3 to 4 days. Reheat gently on the stovetop with a splash of water or broth, and bring leftovers back to 165°F. The quinoa continues to absorb liquid, so add extra broth when reheating if the soup thickens too much.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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