Corn quinoa sweet potato chowder is a great way to warm up on a chilly day! The sweet potatoes add lots of flavor and fiber to this dish!
As I mentioned yesterday, it has been freezing here lately, so I’ve been making soup more and more often. I made this soup the other day when I realized we had a huge bag of quinoa from Costco that we hadn’t used yet. Quinoa is so great because not only is it nutritionally rich, with tons of protein, fiber, iron, and magnesium, but it is a really convenient and quick cooking food. And it’s gluten free, so that’s a bonus as well.
This corn quinoa sweet potato chowder would be great with regular potatoes as well, but we had sweet potatoes on hand and I love the color and flavor they provide. A little bit of cilantro on top was a nice fresh touch but you can eat it without that – I know people have strong feelings about cilantro – you either love it or hate it.
Anyway, we loved this chowder, and will be making it again soon! And I’ll definitely be adding more quinoa to soups, it makes them so hearty and filling.
Corn Quinoa Sweet Potato Chowder
- In a heavy bottomed pot, heat the oil and chopped onion over medium heat until softened, about 5 minutes.
- Add the sweet potatoes and broth, bring to a boil. Once boiling, reduce heat to medium low and cook for about 20 minutes.
- Add the quinoa, cup of water, and spices and continue cooking until quinoa is tender (you will see the little ring around the edge of the quinoa loosen), about 15 more minutes. If too much of the water has evaporated, add a bit more. It should be a thick soup, but you should still see broth.
- Add the corn and cook until corn is heated through, about five minutes.
- Serve topped with cilantro if desired.
What are you eating these days to stay warm and toasty?