Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
white bowl of corn chowder with silver spoon

Vegan Corn Chowder with Quinoa

  • Author: Alexis Joseph | Hummusapien
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

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

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
  • 1/4 cup nutritional yeast
  • 1 1/2 tsp kosher salt (omit and salt to taste if using broth)
  • 4 cups water or vegetable broth
  • 2 cups unsweetened non dairy milk
  • 3/4 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