Recipe adapted from International Cuisine Edition 1.


Combine onions, garlic, salt, cumin and paprika in a pot and heat for 1 minute. Add 3 cups of stock and potatoes. Simmer gently for about 10 minutes, or until potatoes are tender. Add quinoa and simmer 5 minutes. When the quinoa shells have broken open (they are no longer round, but more squiggly) add milk, corn and peas. Be sure not to boil. Add more stock if mixture is too thick. Right before serving add cheese and eggs and stir until combined, about 2 minutes. (Be sure to add the eggs right before serving. Doing it in advance will cause the chowder to thicken and the stock to be absorbed.) Add cilantro and spearmint if using.

Serving Suggestions

Serve with any breads, but corn bread works wonderfully!


4 servings

Thanks To

Samantha Cuevas, Savory Spice—Southlands/Aurora, Colorado

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Savory Spice Shop Ingredients
Onion, White, Dehydrated: Minced 2 oz bag $3.75
Garlic, Dehydrated: Minced 1 oz bag $2.20
Sea Salt, Himalayan Pink, Coarse 2 floz bottle $5.10
Cumin Seeds, Ground, Organic 1/2 oz bag $1.60
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
Corn, Freeze Dried 2 oz bag $4.55
Cilantro 4 floz bottle $3.85
Mint Leaves, Spearmint, Organic 1 oz bag $3.45
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