Spicy Corn Chowder

This great soup is perfect for all seasons.

4 Cups or 3-4 Servings

Updated: Wed, 02/21/2018 - 10:43pm


  • 2 cups coconut milk or almond milk, divided
  • ½ cup red quinoa
  • 2 cups cubed white potatoes
  • 1 cup minced red pepper
  • ½ cup minced green pepper
  • 4 cups corn kernels
  • 2 teaspoons red chili flakes
  • 2 teaspoons garlic powder
  • Salt and pepper to taste
  • 1 cup vegetable broth
  • ¼ cup chopped fresh cilantro


  1. In a small saucepan heat 1 cup coconut milk until just boiling. Add quinoa, cover, and simmer on low for 10 minutes. Remove from heat and let stand.
  2. Add potatoes and peppers to a saucepan and cover with water. Boil until soft, about 10 minutes. Drain and add to a food processor along with the corn, remaining milk, spices, salt and pepper until very smooth. Let stand in processor.
  3. Add vegetable broth to stockpot. Stir in corn mixture and combine well with broth. Taste - adding salt, pepper, or more broth as needed. Let simmer for 10 minutes.
  4. Stir in cooked quinoa and garnish with cilantro, and enjoy!