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    You are in: Home / Recipes / Southwestern Quinoa Chowder Recipe
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    Southwestern Quinoa Chowder

    Southwestern Quinoa Chowder. Photo by Lalaloula

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Starrynews's Note:

    A warm, filling soup with a zip – great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste.

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    Units: US | Metric



    1. 1
      Heat oil in a pot. Saute onion and garlic until onion is translucent.
    2. 2
      Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
    3. 3
      Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
    4. 4
      Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
    5. 5
      Season to taste with salt and pepper.
    6. 6
      Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

    Ratings & Reviews:

    • on April 21, 2012


      I wasn't too sure if I was going to like this as much as I did. Adding a small amount of chipotle powder and Spanish smoked paprika took the chowder to the next level. Served with cornbread-this was a satisfying mid-week meal. Reviewed for Veg Tag/March. Skipped the tomatoes on top (yucky this time of year) and replaced cheddar with a little bit of freshly grated Parmesan. Thanks, Starry!

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    • on March 11, 2012


      This was such an exciting soup for me to make as I have never made a chowder before. Usually my soups are always tomato based. I loved the quinoa in this and the 2 children of mine that had this tonight for dinner were really enthusiastic about it. I adorned mine with avocado and diced tomato. I cannot get poblano chile here so used a green pepper. Great Sunday night meal !!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2011


      I loved the corn and milk with the heat from the cayenne and chilli powder in this wonderful chowder. They gave just the right amount of heat. I was worried about the cumin, but it was spot on. The chowder is thick, filling, creamy, delish, comforting, colourful and healthy! I used the garnish, but basil in place of cilantro as I cant stand the latter. YUMMO, thumbs up!
      I made half the recipe using a green bell peppe in place of the poblano because I couldnt get that here and I made my own broth.
      THANK YOU SO MUCH for sharing your creation and good luck in the contest!
      Made and reviewed for Craze-E Fall 2011.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Southwestern Quinoa Chowder

    Serving Size: 1 (203 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 265.5
    Calories from Fat 112
    Total Fat 12.5 g
    Saturated Fat 5.0 g
    Cholesterol 23.3 mg
    Sodium 134.8 mg
    Total Carbohydrate 29.7 g
    Dietary Fiber 3.7 g
    Sugars 4.2 g
    Protein 10.8 g

    The following items or measurements are not included:

    vegetable broth

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