Quinoa Crab Corn Chowder


Quinoa Crab Corn Chowder // via Nosh and Nourish


Carrot (thinly sliced)
1 cup
Diced Sweet Potato
1 cup
diced lacinato kale
1 tablespoon
Minced Garlic
2 tablespoons
extra virgin olive oil
juice from 1/2 a lemon
1 tablespoon
Old Bay seasoning
1⁄4 teaspoon
black pepper
16 1⁄2 ounces
creamed corn
15 1⁄4 ounces
Organic Sweet Kernel Corn (rinsed and drained)
1 cup
almondmilk (or sub regular milk if you prefer)
32 ounces
organic chicken stock
1 cup
Cooked Quinoa
18 ounces
wild crab meat (drained)
2 tablespoons
almond flour (optional)


  1. In a large stockpot over medium-high heat, saute the carrot, sweet potato, and kale in garlic and olive oil for approximately 5 minutes, or until veggies are softened.
  2. Then, add in all other ingredients. 
  3. Lower heat to medium and simmer for 20 - 25 minutes. 
  4. Enjoy!

Yields 6 Servings