I realize that most people are seeing signs of Fall, but around here things haven’t cooled down much at all.  However, this week I wanted something comforting for my lunches – something that would let me feel as though Fall is on the way!

This chowder is light enough for warm weather and uses corn – a definite summer food, for a great light flavor.  Since it’s a chowder, it’s also very comforting and makes a great meal when you’re in this transitional weather.  It comes together fairly quickly, which is good since we spent a lot of our weekend playing in the neighbor’s pool and exploring Shoreline Park in Gulf Breeze.  It’s amazing that a quick trip over the bridge can take you into ta completely different area full of trees, squirrels, frogs, and other critters!  We always have a great time doing a little exploring in this area.

Anyway, I hope you give this corn chowder a try.  I used grilled corn because my husband loves to grill, but feel free to steam it or even use canned or frozen if you need to.

Corn and Quinoa Chowder

Corn and Quinoa Chowder


  • ½ cup quinoa, rinsed
  • 4 ears corn, cooked and cut off of the cob
  • 4 small red potatoes, chopped
  • 5 cloves garlic
  • 1 sweet onion, chopped
  • 3 celery stalks, chopped
  • 3 carrots, peeled and chopped
  • 2 T olive oil
  • 1 tsp salt
  • 2 tsp Cajun seasoning (we used a blend from our local fish market)
  • ½ tsp smoked paprika
  • ½ tsp ground cumin
  • 1 cup coconut mil
  • 3 cups veggie broth


  1. Add oil and onion in large pot and cook until onion is soft, about 10 minutes.
  2. Add garlic, celery, carrots, and spices. Continue to cook about 5 minutes, stirring frequently.
  3. Add potatoes, quinoa, coconut milk, and broth.
  4. Bring to boil. Reduce heat and simmer 20 minutes.
  5. Using a hand blender, blend until the soup thickens up a bit.
  6. Top with fresh basil, if desired.
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