Quinoa Vegetable Corn Chowder

Quinoa Vegetable Corn Chowder

I found this recipe on one of my favourite magazine websites: Cooking Light. For the original recipe, please click here.

I doubled the batch because I wanted to make sure there was enough leftover for several lunches. As I have a 4.5L slow cooker, it ended up being overfull at the final steps, and I had to limit the amount of peas I fit in the pot, as well as soak up a little bit of. It also took much longer to heat the corn during the final step. Next time I will stick to the original recipe, which is below.


  • 125g quinoa
  • 1 tablespoon olive oil
  • 2 medium potatoes
  • 500g frozen sweetcorn
  • 1L vegetarian stock
  • 250g frozen peas
  • 1 small onion, finely chopped
  • 1/2 red pepper
  • 150g chopped green beans
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1 teaspoon dry or fresh Italian herbs (eg parsley, coriander, oregano)
  • 1 teaspoon paprika
  • salt and pepper to taste
  • 3 spring onions, finely sliced
  • 2 teaspoon minced garlic
  • 1 teaspoon minced ginger


Prep: 30min  ›  Cook: 4hr  ›  Ready in: 4hr30min

  1. Sauté onion, ginger and garlic in oil for five minutes. Add potatoes, red pepper and beans, then sauté for further five minutes
  2. Add all ingredients except sweetcorn, peas or spring onion in a large crockpot.
  3. Cover and cook on low for 3 – 4 hours.
  4. Turn crockpot to high heat, add the frozen corn and peas and cook for another half hour.
  5. Stir in spring onions before serving.

I love this soup! It’s amazing. It makes for a really hearty meal. I was afraid the green beans would get too soft in the slow cooker, but they didn’t. All of the vegetables retained their shape nicely, so be sure to cut the beans and potatoes into small bite sized pieces.

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