Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "I absolutely adore this soup. It's a meal in a bowl that's just filling enough, plus you can have it on the table in less than thirty minutes. The liquid that comes from cooking the quinoa is so tasty that it becomes the chowder's broth. The only caveat about quinoa is that it's important to rinse it very thoroughly in plenty of water before cooking to rid it of any traces of the slightly bitter saponin that naturally coats the grain. Mostly this has been done for you, but a good rinse is extra insurance. Otherwise, quinoa is perfect: a light, highly nutritious, quick cooking grain. And this chowder is perfect for summer--or any time of the year."
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Units: US | Metric
- 3/4 cup quinoa, rinsed thoroughly under running water
- 7 cups water
- 2 ears corn, shucked
- 2 tablespoons olive oil
- 1 garlic clove, finely chopped
- 1 jalapeno chile, seeded and finely diced
- 1/2 teaspoon ground cumin
- sea salt, to taste
- 2 potatoes, peeled and diced into 1/4-inch pieces (about 6oz)
- fresh ground pepper, to taste
- 1/4 lb feta cheese, cut into small cubes
- 1 bunch spinach, stems removed and leaves washed
- 3 green onions, including greens thinly sliced
- 1/3 cup cilantro leaf, chopped
- 1 hard-boiled egg, peeled and diced (optional)
- 1Simmer the quinoa in 7 cups boiling water for 10 minutes.
- 2While the quinoa is cooking, slice off the top half of the corn kernels, then reverse your knife and press out the milk with the dull edge running down the length of the cobs. Set aside.
- 3Drain quinoa, but reserve liquid.
- 4Heat the oil in a 3-quart saucepan with garlic and chile, cook for about 30 seconds over medium heat, then add the cumin, 1/2 tsp salt, and the potatoes.
- 5Measure 6 cups of the quinoa-cooking water and add it to the pot. Bring to a boil, then add the quinoa and simmer, partially covered, until the potatoes are tender, about 15 minutes. Add the corn and its scrapings.
- 6Turn off the heat, taste for salt, and season the soup with pepper.
- 7Add the cheese, then stir in the spinach and the green onions. As soon as the spinach is wilted, after 2-3 minutes, serve the soup, garnished with the cilantro and hard-boiled egg if you're using it.
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Nutritional Facts for Quinoa Corn and Spinach Chowder
Serving Size: 1 (381 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 213.1
- Calories from Fat 71
- Total Fat 7.9 g
- Saturated Fat 2.7 g
- Cholesterol 12.6 mg
- Sodium 209.5 mg
- Total Carbohydrate 30.5 g
- Dietary Fiber 4.1 g
- Sugars 2.3 g
- Protein 7.5 g