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.
- 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)
- 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.
- 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.
- 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:
- Press sauté and add oil to the Instant Pot. Once hot, add onion and garlic and cook for 3 minutes, stirring often.
- 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.
- 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.
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.