25 - Amaranth corn chowder

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Amaranth and Corn Chowder

In a large, heavy pot, heat oil over medium heat. Stir in the onions, garlic, leeks, celery, and red bell pepper.

Ingredients

3 tablespoons olive oil
3 cups of water or vegetable broth
1 large leek, finely chopped (white and light green parts)
¼ tsp. dried thyme
1 medium onion, finely chopped
salt and pepper to taste
1 garlic clove, minced
4 cups corn kernels (thawed if using frozen), divided between 3 cups and 1 cup
2 celery stalks, finely diced
2 red bell peppers, diced
1 cup cream or milk alternative (soy)
1 cup of Amaranth
2 tablespoons minced flat leaf parsley, garnishment (optional)

Instructions

In a large, heavy pot, heat oil over medium heat. Stir in the onions, garlic, leeks, celery, and red bell pepper. Stir frequently until the vegetable are soft, 3-5 minutes.  Stir in the Amaranth and 3 cups of water (or vegetable broth). Bring to a boil over high heat. Stir in the thyme, salt and pepper. Reduce the heat slightly and cook at a gentle boil, partially covered, for 15 minutes. In a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water (or broth).  Stir the corn puree and the remaining 1 cup of whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer 5 more minutes or until the Amaranth is tender.  Stir in the cream or milk. Divide into portions and garnish each with a little parsley.

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Do you know a good recipe?

We’d love to hear about your favorite dishes, and how you prepare them. E-mail us with your recipes and let us know your secrets!

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