In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion and 3 minced garlic cloves, stirring frequently. Cook until the onion becomes translucent and fragrant, around 5-7 minutes.

Stir in 1 cup of diced bell peppers and cook until they start to soften, about 3-4 minutes.

Add 1 cup of rinsed quinoa, stirring to combine with the sautéed vegetables. Toast for about 2 minutes.

Pour in 4 cups of vegetable broth and add 1 cup of sweet corn. Season with salt, pepper, and 1 teaspoon of cumin, stirring together.

Bring to a boil over medium-high heat, then reduce to low and let it simmer uncovered for 20-25 minutes.

For a creamier texture, blend a portion of the chowder directly in the pot.

Taste and adjust the seasonings as needed before serving.