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    Hummusapien » Recipes » Soups » Vegan Corn Chowder with Quinoa
    ★★★★★ from 16 reviews

    Vegan Corn Chowder with Quinoa

    Published Aug 24, 2020 · Modified Dec 7, 2022 · by Alexis Joseph · 32 Comments

    Jump to Recipe

    Comforting and creamy Vegan Corn Chowder with quinoa makes a hearty and filling one-pot-meal any time of year! Instant Pot instructions included.

    white bowl of corn chowder with silver spoon

    We're makin' chowduhhhh! Because I'm a believer that soup season is all seasons. We don't discriminate.

    Anyone else crave a bowl of steamy comfort food even when it's a zillion degrees out? Tell me I'm not alone here.

    I adore this corn chowder especially late in the summer because fresh sweet corn is growing like mad. As is zucchini and bell pepper! So lookie here, this soup is super seasonal. (Side note--I used jalapeños in these photos because they look pretty but this soup is not at all spicy!)

    I also love it because it's a complete meal in a bowl. The pinto beans add extra plant protein and fiber, plus it's creamy, satisfying, and packed with veggies. We're in business!

    What I'm saying is take a trip outside to your garden and then proceed to face-plant into this chowDUH.

    Recipe tips and substitutions

    You've got questions, I've got answers! Just promise me you won't omit the corn, ok? She's important.

    • Corn: Fresh or frozen works great here, and no need to defrost. I was a real Betty Crocker and boiled local sweet corn for this soup, but Trader Joe's frozen roasted corn (or any frozen corn) would be delish.
    • Zucchini: If you don't have zucchini or if you're reading this in the winter when it's out of season and it's not available frozen, you can omit it. Or add more corn if you fancy.
    • Liquid: I used water for simplicity's sake plus unsweetened almond milk. Swapping out the water for vegetable broth will add even more flavor. For the milk, you can use cashew, oat, soy, or cow's milk if you're not vegan. I haven't tried this with coconut milk, but it would make it more creamy and may lend a coconut flavor.
    • Nutritional yeast: I always get questions about this ingredient. You can find it in a yellow plastic bottle at most mainstream grocery stores. It gives a lovely cheesy flavor and is packed with protein. You can omit it, but I'd add some cheddar cheese in its place!
    • Quinoa: Any grain will work here, but be sure to adjust the cooking time if needed (like if you're using rice) and be weary of how much liquid the grain will or won't absorb. For example, if you're using pre-cooked quinoa, you won't need as much liquid.

    up close corn soup

    How to make corn chowder in the Instant Pot

    This soup is based on my Vegan Corn and Wild Rice Chowder, which is originally a stovetop recipe. But ever since I laid mouth on my more recent Instant Pot Vegan Cream of Mushroom Wild Rice Soup, I'm tempted to turn every soup into an Instant Pot recipe. It's just so easy!

    First, we sauté the onion and garlic in a bit of oil right in the Instant Pot. Then we add everything else except the beans (to avoid mushy beans) and lemon juice and cook on high pressure for 4 minutes. Quick release all that steam, stir in beans and lemon juice, and voila!

    You guys...I even made my pinto beans in the Instant Pot. How impressive is that? We often get bags of Ohio-grown Shagbark beans in our CSA box and I was intimidated by them until recently.

    To make, I simply combined the cup and half of dried pinto beans I had left in the pantry (be sure to rinse them) with 5 cups of water and a teaspoon of salt. Cook on manual, high pressure for 50 minutes and then natural release for 15 minutes. Drain the liquid.

    I put about a cup and half of the cooked beans in the soup once it was done and then froze the rest for future use. So resourceful!

    Tips for storing and freezing

    Soups freeze super well. Now that I'm pregnant (eeeeek!), I'm already thinking about how magical it will be to have hearty meals like this ready to pull out of the fridge.

    • To store: Place any leftover cooled soup in an airtight container and refrigerate for up to four days.
    • To freeze: Transfer soup to a freezer-safe container and store in the freezer for up to three months.
    • To reheat: Simply thaw soup in the refrigerator overnight and then reheat on the stovetop or in the microwave.
    white bowl of soup with corn

    If you're as big of a corn fan as I am, promise me you'll try my skillet cornbread. I'm actually drooling just thinking about it.

    If you make this recipe and love it, please come back and leave a star rating and/or comment letting me know! Your feedback is super helpful for me as well as other readers.

    Print
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    white bowl of corn chowder with silver spoon

    Vegan Corn Chowder with Quinoa

    ★★★★★ 4.9 from 16 reviews
    • Author: Alexis Joseph
    • Prep Time: 5 minutes
    • Cook Time: 30 minutes
    • Total Time: 35 minutes
    • Yield: 6 servings 1x
    • Category: Soup
    • Method: Stovetop
    • Cuisine: American
    Print Recipe
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    Description

    Comforting and creamy Vegan Corn Chowder with Quinoa makes a hearty and filling soup any time of year! This soup comes together in no time and makes great leftovers. Easy Instant Pot instructions as well! Gluten-free.


    Ingredients

    Units Scale
    • 1 tbsp extra virgin olive oil
    • 1 medium onion, diced
    • 3 medium carrots, diced
    • 1 bell pepper, diced
    • 1 small zucchini, diced
    • 3 cups corn, fresh or frozen
    • 3 cloves garlic, minced
    • 1 tsp cumin
    • 1 tsp thyme
    • 1 tsp smoked paprika
    • ¼ cup nutritional yeast
    • 1 ½ tsp kosher salt (omit and salt to taste if using broth)
    • 4 cups water or vegetable broth
    • 2 cups unsweetened non dairy milk
    • ¾ cup quinoa (I used red quinoa)
    • 1-15oz can pinto beans, drained and rinsed (optional)
    • Juice of half a lemon (optional)

    Instructions

    Stovetop version:

    1. Heat oil in a Dutch oven over medium heat. Once hot, add onion, carrots and bell pepper and sauté for 5 minutes. Add zucchini, corn, and garlic and cook for another 5 minutes, stirring often.
    2. Add cumin, thyme, smoked paprika, nutritional yeast, salt, water or broth, and milk. Stir to combine then increase heat and bring to a boil. Add quinoa and beans and simmer on low heat for 15-20 minutes (or until quinoa is cooked), covered, stirring halfway through.
    3. Taste soup for seasoning and add any salt and pepper to taste. I love to add the juice of half a lemon for an extra pop! I recommend pureeing a cup or two of the soup to make it creamier. You can either use an immersion blender or blend a portion of cooled soup and then stir it back into the pot.

    Instant Pot version:

    1. Press sauté and add oil to the Instant Pot.  Once hot, add onion and garlic and cook for 3 minutes, stirring often.
    2. Add all remaining ingredients except the beans and lemon juice. Stir to combine then cook on manual, high pressure for 4 minutes. It will take 10-15 minutes for the Instant Pot to come to pressure before it starts counting down.
    3. Once it’s done, carefully quick release any remaining steam using the valve on top. Remove the lid and turn the machine off. Stir in the beans and proceed with step #3 from stovetop version.

    Notes

    TO STORE: Store cooled soup in an airtight container in the refrigerator for up to 4 days.

    TO FREEZE: Store cooled soup in an airtight, freezer-safe container in the freezer for up to 3 months. Let soup thaw overnight in the refrigerator before reheating.

    YOU'LL ALSO LOVE: Vegan Lasagna Soup, The Yummiest Vegetable Soup, Instant Pot Vegan Cream of Mushroom Wild Rice Soup

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph


    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    Reader Interactions

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    1. Emily P. says

      August 28, 2022 at 10:39 pm

      Delicious! Super easy to make. Very filling and something new to try.

      ★★★★★

      Reply
      • Alexis Joseph says

        August 29, 2022 at 12:42 pm

        Yay thank you so much Emily!

        Reply
    2. Barbara Watson says

      October 21, 2021 at 4:39 am

      OMG delicious! My husband and I both loved it! It came together easily using the Instant Pot instructions, with ingredients I already had. What could be better? I had a feeling it would be awesome, so I made 1 1/2 x the recipe for leftovers. So glad I did! It froze beautifully and was like the gift that kept on giving! I took advice from a few other readers and added some cubed potatoes plus the 1/2 c cashews to the blended part for added creaminess. Great additions. With some cornbread and a big green salad....boom, done! I think this recipe may replace chili in our house! Thanks Alexis for an awesome recipe!

      ★★★★★

      Reply
    3. Kelli says

      September 23, 2021 at 4:42 pm

      Very yum!

      Reply
    4. Erin says

      September 21, 2021 at 10:44 pm

      Delicious and relatively low maintenance as far as prep. As an added bonus, my toddler loved it.

      Reply
    5. Sarah says

      January 14, 2021 at 1:45 am

      This soup is AWESOME! I have now made it twice- and shared it with family. We all LOVE IT!! Your recipes never fail. Thanks for another delicious soup to get me through these chilly months.

      ★★★★★

      Reply
      • Alexis Joseph says

        January 14, 2021 at 2:31 pm

        You made my day! Thanks so much for letting me know!

        Reply
    6. Morgan says

      October 12, 2020 at 12:47 am

      Lovely chowder - the immersion blending at the end is key! I followed a few of the reviews and added cayenne which added a great pop.

      ★★★★

      Reply
      • Alexis Joseph says

        October 12, 2020 at 12:09 pm

        Thanks so much, Morgan! Let me know what I can do to make it a 5 star recipe 🙂

        Reply
    7. Michele says

      September 29, 2020 at 1:06 pm

      I made this recipe this weekend and really loved it. I did everything exactly the same as the recipe called for. I noticed the soup was topped with sliced jalapenos in the photo. I sliced some on top the first time I tried the soup. It was good! When I had leftovers the next day, I diced the jalapeno's and mixed them in the soup. YUM! Very good. My husband added Frank's hot sauce and it was perfect for him.

      I saw someone comment that that soup was bland. If one can tolerate heat, whenever I run across a bland soup, I will add some red pepper flakes or a touch of cayenne pepper. It always enhances the flavors. I know not everyone can do heat. This suggestion is only for the heat tolerant!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 29, 2020 at 1:13 pm

        I'm thrilled you enjoyed it, Michele! I ended up adding jalapeños for color during the photos, but I agree that they'd add a nice bit of heat. What comment did you see about the soup being bland? Thanks for the lovely review!

        Reply
    8. Katie says

      September 16, 2020 at 11:57 am

      Made as written, but sadly forget to blend a bit. Delicious nonetheless, so will definitely try out the immersion blender next time!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 16, 2020 at 12:21 pm

        Wonderful, thanks so much Katie! I'm thrilled you enjoyed it. Thanks for the rating!

        Reply
    9. chandra says

      September 15, 2020 at 12:50 am

      Absolute must, I stumbled upon this recipe and couldn't believe how yummy it was! I made it last week and am still dreaming of it...

      ★★★★★

      Reply
      • Alexis Joseph says

        September 15, 2020 at 3:38 pm

        Yayyyy thank you so much!!!

        Reply
    10. Athena says

      September 12, 2020 at 2:07 pm

      I happened to have all of the ingredients for this soup on hand so I decided to make it last night. Absolutely did not disappoint, it had a different flavor and was delicious. Super filling too. I didn't have any milk on hand so I used cashew cream instead (blended 1/2cup cashews with 2 cups water) and it was extra creamy and delicious. I also blended 2 cups of the soup with an immersion blender and added it back in (like you recommended) and I think that added extra creaminess too. Overall, if you're looking for a quick but yummy soup, would def recommend making this!

      ★★★★

      Reply
      • Alexis Joseph says

        September 12, 2020 at 8:34 pm

        I was so undecided as to whether I should do cashew cream for this recipe or not, but ultimately decided to do milk + blending for ease. I'm glad you tried it that way! Thanks so much for the thoughtful review, Athena.

        Reply
    11. Lauren says

      September 11, 2020 at 1:27 pm

      We made this the other night and it was easy and delicious! My husband and 3 girls loved it too. We added baby potatoes too and served it with pumpkin bread on the side. It's the perfect end of summer/beginning of fall dinner! We'll be making this again. 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        September 11, 2020 at 4:04 pm

        How delish! I love the idea of adding potatoes. Thanks so much for sharing, Lauren!

        Reply
    12. Jenny says

      September 10, 2020 at 5:45 pm

      I loved this soup. Blending some at the end was a great tip. Adding this to the rotation!

      ★★★★★

      Reply
    13. Maddie says

      September 09, 2020 at 12:45 am

      Delicious and easy! I added tofu and lemon juice to the broth in my blender and added it back in. SO creamy 🙂 Love that it’s dairy free

      ★★★★★

      Reply
      • Alexis Joseph says

        September 09, 2020 at 1:24 pm

        Mmmmm love that tofu idea! Thanks for sharing, Maddie!

        Reply
    14. Erin says

      September 06, 2020 at 2:55 pm

      We made this last night in the Instant Pot and LOVED IT! So delicious and easy. We will definitely be making again. Thanks for the recipe, Alexis!

      A few notes - we forgot zucchini, used cheddar cheese stirred in at the end instead of nutritional yeast, and didn't blend. So basically we were lazy and it was still delicious!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 08, 2020 at 5:36 pm

        I'm so glad! Mmmm cheddar would be SO good. Thanks for letting me know, Erin!

        Reply
    15. Erin says

      September 06, 2020 at 1:56 am

      Just made this tonight in the instant pot and loved it so much! Forgot the zucchini but served with bread and butter and would def make again. My boyfriend loved it too. Thanks Alexis!

      ★★★★★

      Reply
      • Alexis Joseph says

        September 08, 2020 at 6:18 pm

        Amazing, thank you so much Erin!!

        Reply
    16. Ashley Grady says

      August 27, 2020 at 1:25 pm

      So good! Highly recommend blending up some of the soup + adding it back to the pot like she suggests for that creaminess!

      ★★★★★

      Reply
      • Alexis Joseph says

        August 27, 2020 at 2:10 pm

        Awesome! Thank you tons for the feedback, Ashley 🙂

        Reply
    17. Dylan says

      August 24, 2020 at 3:52 pm

      Fab!!! Love that it comes together so quickly 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        August 24, 2020 at 4:07 pm

        Right?! Soup all year long!

        Reply
    18. Gloria says

      August 24, 2020 at 3:38 pm

      This is so good!! I was looking for a new recipe that was fall centric and this is it! I love the use of different spices. I will definitely make this a part of my weekly rotation 🙂

      ★★★★★

      Reply
      • Alexis Joseph says

        August 24, 2020 at 4:07 pm

        Yayyy, thanks Gloria! I appreciate the feedback.

        Reply

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    Well HELLO there! I'm Alexis Joseph, a registered dietitian, restaurateur and mama. Welcome to Hummusapien, a healthy food blog brimming with nourishing (always delish!) recipes plus inspiration to help you live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cooking.

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