Savvy Veg Fans
"Your website is really cool. The articles are fantastic and the recipes are varied and not difficult.
I can't wait to tell my friends about this site!" - Kathy C.
"Thank you so much for the vegan recipes, I tried a few salads and they were wonderful" - Missy L.
"Your site is quite wonderful. Thank you for helping us live
in a sustainable, ethical and healthful way for all living things" - Erin L.
"I just found your website and love that many of the recipes are vegan! Thank you thank you! Love it! So stoked to find you." - Elaine E.
"Thank you for the great advice ... I'm sure your web site will answer all my questions. I'm very happy I found your web site ... thanks again" - Gailey M.
More Testimonials
Main Dish Recipe: Quinoa Corn Chowder
Low Fat Quinoa Recipe With Corn, Potato, Green Beans, Red Pepper
Our low fat quinoa corn chowder recipe looks mild, but has a hot spicy side, more so if you add the chipotle pepper! It's a simple but supremely satisfying vegetarian or vegan main dish soup or stew recipe.
Quinoa corn chowder is delicious cooked on the stove or it will take about 3 - 4 hours in the crockpot. If you need to be away longer, a digital timer is handy & inexpensive. Then your crockpot recipes can be ready to eat when you are.
4 - 6 qt crockpot, low heat, 3 - 4 hr: To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 2 - 3 hours.
Printable Recipe: Click the printer icon on your browser - you'll get just the recipe
Ingredients:
- 3/4 cup quinoa
- 1 - 2 Tbsp olive oil
- 2 medium potatoes
- 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
- 4 cups vegetarian soup stock or water
- 1 cup chopped green beans
- 1 celery stalk, diced
- 1/2 lg red pepper, diced
- 2 - 3 cloves garlic
- 2 thin slices fresh ginger
- 1/2 jalapeno pepper, seeded
- 1 tsp gr coriander
- 1 tsp paprika
- 1/2 tsp dried oregano leaf
- 1/2 tsp dried thyme leaf
- 1 bay leaf
- Salt and fresh ground black pepper to taste
- 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
- More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder
Stovetop Directions:
- Soak the quinoa 15 minutes or more
- Rinse a couple of times, then drain into a colander
- Peel & mince the garlic, jalapeno and ginger
- Wash and trim the celery, slice lengthwise, then crosswise to dice
- Seed and dice the red pepper
- Peel and chop the potatoes in bite sized pieces
- If using fresh corn, peel and slice the kernels off the cobs
- Heat the olive oil on medium low in a large dutch oven
- Sauté the garlic, ginger, celery, & jalapeno 5 minutes
- Add the potatoes, green beans and red pepper, sauté 5 minutes
- Stir in the oregano, thyme, coriander, paprika and bay leaf
- Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
- Add the fresh or frozen corn, cook 5 - 10 more minutes
- Add salt & pepper, cilantro or scallions
Crockpot Directions:
- Sauté jalapeno, ginger & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
- Combine all ingredients except corn & cilantro or scallions in a large crockpot
- Cover and cook on low for 3 - 4 hours
- Turn heat to high, add the fresh or frozen corn kernels, and cook for another 1/2 hour
- Stir in the cilantro or scallions, salt & pepper to taste, and serve