In a large pot, heat a drizzle of olive oil over medium heat. Add finely chopped onions and minced garlic, sautéing for about 5 minutes until the onions turn translucent and fragrant.

Stir in rinsed quinoa, coating it with the savory mixture. Pour in 4 cups of vegetable broth and bring the chowder to a rapid boil.

Next, add your choice of diced vegetables, like potatoes and carrots, along with the sweet corn. Let the chowder simmer for an additional 5 minutes.

Pour in your desired amount of plant-based milk to achieve your preferred creaminess.

Taste the chowder and add garlic powder, onion powder, and any other spices you love.

Once everything is well combined and heated through, ladle the Quinoa Corn Chowder into bowls.