Spicy Southwestern Quinoa Corn Chowder
This deliciously hearty chowder combines the smoky flavors of poblano pepper with the nutty taste of quinoa, bringing warmth to your table with every spoon. Enhanced with a rich blend of spices and topped with fresh cilantro, cheese, and tomatoes, it’s perfect for those craving a comforting bowl of soup with a fiery kick. Adjust the heat to your preference and enjoy this creamy treat on any cold day.
4
Servings
362.5
Calories
16
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
onion
1/3 cup (chopped)
garlic cloves
2 (minced)
poblano chile
1 (seeded and diced)
red bell pepper
1/2 (chopped)
quinoa
1/2 cup (rinsed and drained)
vegetable broth
2 cups (none)
corn
1 cup (none)
cumin
1 teaspoon (none)
chili powder
1 teaspoon (none)
cayenne pepper
1/2 teaspoon (none)
milk
1 cup (none)
salt and pepper
to taste (none)
cilantro
4 tablespoons (chopped)
tomato
1 small (chopped)
cheddar cheese
1/2 cup (shredded)
Instructions
1
Heat the vegetable oil in a medium-sized pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2
Add the diced poblano chile and chopped red bell pepper to the pot. Sauté for an additional 2-3 minutes, allowing the vegetables to soften.
3
Stir in the rinsed quinoa and pour in the vegetable broth. Increase the heat and bring the mixture to a boil.
4
Once boiling, reduce the heat to low, cover the pot, and let simmer for 15 minutes until the quinoa is cooked.
5
Mix in the corn, cumin, chili powder, cayenne pepper, and milk. Simmer uncovered for another 5-10 minutes, stirring occasionally, until the chowder reaches your desired thickness.
6
Taste and adjust the seasoning with salt and pepper as needed.
7
Serve the chowder hot, garnished with chopped cilantro, diced tomato, and shredded cheddar cheese.
Nutrition Information
16.25g
Fat
45g
Carbs
12.5g
Protein
6.25g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Southwestern Quinoa Corn Chowder?
It is a hearty, creamy soup featuring smoky poblano peppers, nutty quinoa, corn, and a blend of Southwestern spices.
How many servings does this recipe provide?
This recipe makes 4 servings.
How long does it take to prepare this chowder?
The recipe is categorized as taking less than 60 minutes to complete.
What are the primary ingredients for the base?
The base consists of vegetable oil, onion, garlic, poblano chile, red bell pepper, quinoa, and vegetable broth.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetable broth and no meat.
How many calories are in a single serving?
Each serving contains approximately 362.5 calories.
Which peppers are used in this recipe?
The recipe calls for one seeded and diced poblano chile and half a chopped red bell pepper.
How can I adjust the heat level?
You can adjust the spiciness by increasing or decreasing the amount of cayenne pepper and chili powder.
What type of quinoa should I use?
The recipe specifies a half cup of quinoa, and any variety like white, red, or tricolor will work well.
Do I need to wash the quinoa before cooking?
Yes, the instructions recommend using rinsed and drained quinoa.
Can I use frozen corn?
Yes, one cup of corn is required and frozen corn is a suitable and convenient option.
How do I make the chowder thicker?
Simmering the chowder uncovered for 5 to 10 minutes at the end helps it reach your desired thickness.
What can I substitute for a poblano pepper?
If poblano peppers are unavailable, you can use Anaheim peppers or bell peppers for a milder flavor.
Is this chowder gluten-free?
The primary ingredients are naturally gluten-free, but always verify that your vegetable broth and spices are certified gluten-free.
What are the suggested garnishes?
The chowder is best served topped with chopped cilantro, diced tomato, and shredded cheddar cheese.
How can I make this recipe vegan?
To make it vegan, replace the milk with a plant-based alternative and use vegan shredded cheese or omit the cheese.
What is the best way to store leftovers?
Store any remaining chowder in an airtight container in the refrigerator for up to 3 to 4 days.
How much protein is in each serving?
There are 12.5 grams of protein per serving.
What is the fat content of this dish?
Each serving contains 16.25 grams of fat.
Does this chowder provide dietary fiber?
Yes, each serving provides 6.25 grams of fiber.
Can I use water instead of vegetable broth?
You can use water, but vegetable broth is recommended to provide a deeper, more savory flavor base.
What spices provide the Southwestern flavor?
The Southwestern profile comes from the combination of cumin, chili powder, and cayenne pepper.
Can I add meat to this recipe?
Yes, cooked shredded chicken or browned chorizo would be excellent additions to this chowder.
How long does the quinoa need to simmer?
The quinoa should simmer in the covered pot for about 15 minutes.
What kind of milk should I use?
The recipe calls for one cup of milk; whole milk will yield a creamier texture, but lower-fat options also work.
Can I make this in a slow cooker?
Yes, you can saute the vegetables first, then combine all ingredients except the milk and toppings in a slow cooker on low for 4-6 hours, adding milk at the end.
Is this recipe good for meal prep?
Yes, the flavors often develop more overnight, making it a great option for meal prep.
How much salt and pepper should I add?
The recipe suggests adding salt and pepper to taste at the final stage of cooking.
What type of onion is recommended?
While not specified, a yellow or white onion works best for the flavor profile of this soup.
What is the total carbohydrate count per serving?
Each serving contains 45 grams of carbohydrates.