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Slow Cooker Veggie Quinoa Chowder -Gluten Free!

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Slow Cooker Veggie Quinoa Chowder. This delicious gluten free soup recipe is perfect for chilly fall evenings and so easy to make in your slow cooker. Yum!

It looks like the south finally gave up the fight and joined the rest of the country in below freezing temperatures. This weekend we officially pulled out jackets and hats and put away pretty summer dresses, shorts and bathing suits…. sniff, sniff.

All is not lost however…. though I will mourn the loss of summer, I will also celebrate the official start of soup season in my house. Yippee! Soups are undeniably a favorite treat of mine, I only wish my kids shared my love of hearty soups, stews and chowders. This year I’m not going to let their picky palates ruin my fall fun, I’m going to defy the minions and make soup whenever the heck I want. Take that kids.

I kicked off soup season with this delicious veggie quinoa chowder recipe, and let me tell you it was sublime!  I’m so happy to share this recipe with you today, so you can join me in indulging your soup cravings 🙂

Very Veggie Quinoa Chowder Recipe

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Ingredients

  • 1 lb diced butternut squash
  • 1/2 cup carrots sliced
  • 1/2 cup quinoa
  • 2 cloves garlic
  • 1 box (32 oz) vegetable broth
  • 4 cups of water
  • 1 can diced tomatoes
  • 1 tsp fresh thyme
  • 1 can sweet corn, drained
  • 1/2 cup heavy cream
  • 1/4 cup chopped parsley
  • 1/4 tsp salt
  • 1/4 tsp fresh black pepper
  • 1/4 tsp cayenne pepper

Instructions

  1. Combine squash, carrots, quinoa, broth, tomatoes, thyme and water in a slow cooker.
  2. Cover and cook on low for 8 hours
  3. Stir in corn, heavy cream, parsley, salt, pepper and cayenne
  4. Cover and cook on low another 15-20 minutes.

Nutrition

7.8.1.2
78
https://www.almostsupermom.com/slow-cooker-veggie-quinoa-chowder-gluten-free/

Super easy, right? Happy cooking!!

Slow Cooker Veggie Quinoa Chowder. This delicious gluten free soup recipe is perfect for chilly fall evenings and so easy to make in your slow cooker. Yum!

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Filed Under: Gluten Free Recipes, Quinoa Recipes, Recipes, Soup 25 Comments

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Lovely comments

  1. Nancy says

    January 26, 2016 at 4:08 pm

    In the Very Veggie Quinoa Chowder Recipe what is the unit on the carrots. It says 1/2 carrots. Is that 1/2 cup or 1/2 pound?
    Reply
    • Jordyn says

      January 26, 2016 at 4:13 pm

      1/2 a cup. So sorry! I just fixed it in the recipe. Sometimes my brain works faster than my fingers lol!
      Reply
      • Nancy says

        January 26, 2016 at 4:18 pm

        Thanks! Looks delicious. Can't wait to try it.
        Reply
  2. Robin says

    January 26, 2016 at 5:04 pm

    I am assuming that the quinoa is uncooked as you put it in the slow cooker?
    Reply
    • Jordyn says

      January 26, 2016 at 6:06 pm

      Yes, the quinoa is uncooked when it goes in the crockpot :)
      Reply
  3. Pooja says

    January 26, 2016 at 5:46 pm

    what can I use if I want to not use squash ?
    Reply
    • Jordyn says

      January 26, 2016 at 6:05 pm

      Squash is the only thing I have used in this recipe, so I can't recommend anything else to substitute it. Sorry!
      Reply
      • Nicole Koh says

        January 26, 2016 at 7:57 pm

        Ive substituted the squash with pumpkin. And it was great!
        Reply
        • Jordyn says

          January 26, 2016 at 9:49 pm

          Yum!
          Reply
  4. Carrie says

    January 26, 2016 at 7:02 pm

    Looks delicious! Have you tried any substitute for heavy cream to make it lighter like fat free 1/2 and 1/2. Just wondering if that would make a difference. Thanks!
    Reply
    • Jordyn says

      January 26, 2016 at 9:53 pm

      Subbing for something lighter will change the consistency and you might want to use a thickening agent like cornstarch or flour to get the chowder consistency :)
      Reply
      • Nicole Koh says

        January 26, 2016 at 10:00 pm

        I used plain yogurt to substitute for heavy cream.
        Reply
  5. Denise says

    January 26, 2016 at 7:18 pm

    how many does it serve?
    Reply
    • Jordyn says

      January 26, 2016 at 9:52 pm

      This recipe makes roughly six 1 cup servings.
      Reply
  6. Kalyn says

    January 26, 2016 at 8:03 pm

    Does the cream play a significant role? I'm dairy-free. If it's role is for a fat source or a creamy texture, do you think replacing it with canned coconut milk would give a similar result? Thanks!
    Reply
    • Jordyn says

      January 26, 2016 at 9:49 pm

      The cream is to thicken the soup and give it a chowder consistency without the use of flour. You can absolutely sub canned coconut milk or cream. The consistency won't be exactly the same, but pretty close.
      Reply
      • Kalyn says

        January 26, 2016 at 10:20 pm

        Thanks!
        Reply
  7. M Moon says

    January 26, 2016 at 8:58 pm

    Can 2% milk be substituted for heavy cream, or other suggestions? Coconut milk maybe?
    Reply
    • Jordyn says

      January 26, 2016 at 9:48 pm

      You can substitute milk for the cream, but the soup won't be thick like a chowder unless you add some kind of thickening agent.
      Reply
  8. shelly says

    January 26, 2016 at 11:50 pm

    I am really keen to try this recipe which I have just now discovered. As a whole food, plant based eater, I would not be using the cream to thicken, but I would try a number of alternatives: chia seeds, tapioca(flour or seed), ground oats, ground dried chickpeas, mashed potato.... or ground flaxseed. thanks for the recipe!
    Reply
    • Bruce says

      January 27, 2016 at 3:03 pm

      I think the ground dried chickpeas would complement the soup the best, and keep the spirit of the original.
      Reply
  9. Noel Gagnon says

    January 27, 2016 at 1:14 pm

    You can use white beans, connellini beans as a thickening agent in place of heavy cream,flour,ext. Whenever I make soups or stews that need to be thickened white beans mashed or blended are used. It cuts down on the fats, also adds protein.
    Reply
  10. Kate says

    January 27, 2016 at 3:41 pm

    Is there anyway I could add chicken to this slow cooker soup? Maybe chicken breasts at the beginning and take out and shred after 5-6 hours?
    Reply
  11. Ellen says

    January 28, 2016 at 1:53 am

    Can this soup be cooked over stove? How long would it take?
    Reply
  12. Ty says

    March 7, 2016 at 4:53 pm

    Can you put in frozen, already cut butternut squash?
    Reply

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