Best 7 Southwestern Quinoa Chowder Recipes

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Indulge in the flavors of the Southwest with our hearty and nutritious Southwestern Quinoa Chowder. This delectable recipe combines the finest ingredients to create a symphony of flavors that will tantalize your taste buds. Featuring quinoa as the star ingredient, this chowder is packed with protein and fiber, making it a wholesome and satisfying meal. Roasted poblano and corn add a smoky depth and a touch of sweetness, while black beans and fire-roasted tomatoes introduce vibrant colors and a delightful savory twist. A blend of spices, including cumin, chili powder, and paprika, awakens the senses with a warm and inviting aroma. Whether you're a vegetarian seeking a flavorful and fulfilling dish or a meat-lover looking for a lighter alternative, this Southwestern Quinoa Chowder is sure to impress. Our article also includes variations for those who prefer a vegan or gluten-free version, ensuring that everyone can savor this culinary delight. So gather your ingredients, prepare your taste buds, and embark on a culinary journey to the vibrant Southwest with our irresistible Southwestern Quinoa Chowder.

Check out the recipes below so you can choose the best recipe for yourself!

QUINOA CORN CHOWDER



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup golden quinoa
2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
5 cups chicken stock
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley leaves, finely chopped
4 green onions, finely chopped

Steps:

  • In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
  • Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside.
  • Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon.

SOUTHWESTERN QUINOA SALAD



Southwestern Quinoa Salad image

A healthy grain salad with lots of fresh flavor.

Provided by Ashley Steele

Categories     Salad     Grains     Quinoa Salad Recipes

Time 1h25m

Yield 8

Number Of Ingredients 15

1 cup quinoa
1 tablespoon butter
2 cups chicken broth
½ cup diced green bell pepper
½ cup diced red onion
1 cup corn
1 (15 ounce) can black beans, drained
¼ cup chopped cilantro
1 large tomato, diced
½ cup fresh lime juice, or to taste
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon adobo seasoning
½ cup feta cheese
salt and black pepper to taste

Steps:

  • Rinse the quinoa thoroughly under cold water, and drain. Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa is lightly toasted, about 3 minutes. Pour in the chicken broth, bring to a boil, reduce heat to low, and simmer until the quinoa has absorbed all the broth, about 10 minutes. Cool quinoa in refrigerator at least 10 minutes.
  • Mix together green pepper, red onion, corn, black beans, cilantro, tomato, lime juice, red wine vinegar, olive oil, adobo seasoning, and feta cheese in a large salad bowl. Lightly stir in the quinoa, and season with salt, pepper, and additional lime juice to taste, if desired. Chill the salad at least 30 minutes before serving; serve cold.

Nutrition Facts : Calories 195.1 calories, Carbohydrate 22.1 g, Cholesterol 17.8 mg, Fat 9.8 g, Fiber 3.3 g, Protein 6.3 g, SaturatedFat 3.8 g, Sodium 196.7 mg, Sugar 2.8 g

SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY



Southwestern-style Quinoa Salad Recipe by Tasty image

Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro

Provided by Merle O'Neal

Categories     Lunch

Yield 2 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
3 cloves garlic, minced
1 jalapeño, minced
15 oz black beans
15 oz corn
3 roma tomatoes, diced
1 cup quinoa, rinsed
2 cups vegetable stock
1 tablespoon chili powder
2 teaspoons cumin
1 teaspoon salt
1 teaspoon pepper
1 avocado, cubed
1 lime, juiced
fresh cilantro, to garnish

Steps:

  • Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
  • Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  • Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
  • Enjoy!

Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams

SOUTHWESTERN QUINOA



Southwestern Quinoa image

Provided by Food Network Kitchen

Number Of Ingredients 0

Steps:

  • Saute 3 sliced scallions and 1 minced jalapeno in olive oil until softened. Stir in 2 teaspoons tomato paste and 1/2 teaspoon each ground cumin, ancho chile powder and kosher salt. Add 1 1/4 cups water and 3/4 cup each rinsed quinoa and frozen fire-roasted corn. Simmer until the liquid is absorbed, 15 to 20 minutes. Stir in 1 can pinto beans (drained and rinsed); season with salt.

QUINOA CORN CHOWDER



Quinoa Corn Chowder image

Provided by Trisha Yearwood

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup quinoa
2 cups frozen whole-kernel corn, thawed
5 cups chicken stock
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay Seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley, finely chopped
4 scallions, finely chopped

Steps:

  • Heat the olive oil and butter in a large stockpot over medium heat, about 2 minutes. Add the onion and garlic and saute until tender, 5 to 7 minutes. Add the quinoa and corn and saute for 3 more minutes. Add the stock, heavy cream, potatoes and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes.
  • Meanwhile, cut the bacon into small pieces and add to a medium skillet over medium heat. Cook until browned and crisp, about 4 minutes, stirring constantly. Remove to a paper towel¿lined plate to drain. Set aside.
  • Add the shrimp to the chowder and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, scallions and bacon.

SOUTHWESTERN QUINOA CHOWDER



Southwestern Quinoa Chowder image

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.

Provided by Starrynews

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

1 tablespoon vegetable oil
1/3 cup onion, chopped
2 garlic cloves, minced
1 poblano chile, seeded and diced
1/2 red bell pepper, chopped
1/2 cup quinoa, rinsed and drained
2 cups vegetable broth
1 cup corn
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 cup milk
salt and pepper, to taste
4 tablespoons cilantro, chopped
1 small tomatoes, chopped
1/2 cup cheddar cheese, shredded

Steps:

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

SOUTHWESTERN CORN CHOWDER



Southwestern Corn Chowder image

A family friend gave me this spicy chowder recipe years ago. We usually take a batch along when we go camping. It's a fast filling meal that satisfies all appetites.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 7 servings (about 2 quarts).

Number Of Ingredients 13

4 boneless skinless chicken breast halves, cut into 3/4-inch cubes
1 medium onion, cut into thin wedges
1 tablespoon canola oil
2 cans (14-1/2 ounces each) chicken broth
1 package (10 ounces) frozen corn
3/4 cup picante sauce
2 teaspoons ground cumin
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons minced fresh cilantro
2 tablespoons cornstarch
2 tablespoons water
Shredded Monterey Jack cheese, optional

Steps:

  • In a large saucepan, cook chicken and onion in oil until chicken is no longer pink. Stir in the broth, corn and picante sauce and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in peppers and cilantro. , Combine cornstarch and water until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Spoon into bowls; top with cheese if desired.

Nutrition Facts : Calories 164 calories, Fat 4g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 611mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

  • Prep Ingredients: Before starting, measure and chop all ingredients to ensure a smooth cooking process.
  • Toast Quinoa: For a nutty flavor, toast the quinoa in a dry skillet over medium heat for a few minutes before cooking.
  • Use Vegetable Broth: Opt for a flavorful vegetable broth to enhance the chowder's taste. If you prefer a richer flavor, use chicken broth instead.
  • Sauté Vegetables: Sauté the onions, celery, and bell peppers in a large pot until softened. This step adds depth and sweetness to the chowder.
  • Add Spices: Incorporate a blend of spices like cumin, chili powder, and paprika for a warm and smoky flavor.
  • Simmer: Bring the chowder to a boil, then reduce heat and simmer for at least 15 minutes to allow the flavors to meld.
  • Add Quinoa: Once the vegetables have softened, stir in the cooked quinoa and cook until heated through.
  • Add Corn and Black Beans: Enhance the chowder with sweet corn and protein-packed black beans.
  • Garnish: Before serving, garnish the chowder with fresh cilantro, diced avocado, and a dollop of sour cream for a vibrant and flavorful touch.

Conclusion:

This Southwestern quinoa chowder offers a delightful blend of flavors, textures, and nutrients. With its hearty combination of vegetables, quinoa, and spices, it's a satisfying meal that's perfect for a cozy lunch or dinner. Experiment with different toppings and garnishes to create a chowder that suits your taste preferences. Whether you're a vegetarian or simply looking for a healthier alternative to traditional chowders, this Southwestern quinoa chowder is sure to become a favorite.

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