Amaranth, Quinoa, and Corn Chowder

Lemon Drop's Note:

A friend gave me this recipe in an effort to introduce quinoa into our diet. Quinoa is very good for you and it's yummy in this soup. Amaranth was also new to us - we found it at Good Foods in a bin where you only take as much as you'd like. I'm so glad I made this! Leftovers are yummy too. Maybe add more milk if it gets too thick. Also, I used skim milk instead of whole, but I added some extra unsalted butter.

• Total Time: 45 mins
• Prep Time: 20 mins
• Cook Time: 25 mins

Ingredients:

Serves: 6

Yield: 12.0 cups

• 3 tablespoons unsalted butter
• 1 ½ cups finely chopped leeks (white and light green parts)
• 1 cup finely diced celery (peel celery before dicing if desired)
• ½ cup finely diced red bell pepper
• ¼ teaspoon salt , plus more to taste
• ¼ cup amaranth
• ½ cup ivory quinoa , thoroughly rinsed
• ¼ teaspoon dried thyme
• 4 cups corn kernels (thawed if using frozen)
• 1 cup whole milk
• 2 tablespoons minced flat leaf parsley (optional)

Directions:

1. In a large, heavy pot, melt 2 tablespoons of the butter over medium-high heat. Stir in the leeks, celery, red bell pepper, and 1/4 teaspoon salt. Cook, stirring frequently, until the vegetable are soft, about 5 minutes.
2. Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.
3. Meanwhile, in a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. When the quinoa has cooked for 10 minutes, stir the corn puree and the remaining corn kernels into the soup. Add salt to taste. Reduce the heat and simmer until the quinoa and amaranth are tender, 3 to 5 more minutes. When the quinoa is done, there will be no starchy white dot in the center of each grain, and some of the germs' "tails" may unfurl and float freely. On close inspection, the amaranth will look like tiney opaque bubble floating on the surface.
4. Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
5. Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
6. Variations:.
7. For dots of color, use 2 tablespoons of red quinoa and a scant 1/2 cup ivory quinoa. Add the red quinoa when you add the amaranth.
8. Use half-and-half or heavy cream instead of milk.
9. Use dried tarragon instead of thyme.
10. Shrimp, Corn, and Quinoa Soup.
11. Instead of water, use 4 cups of fish or clam broth. Use oregano instead of thyme. Once the quinoa is tender, add 1/2 pound peeled small shrimp. Cook until the shrimp turn pink, about 1 minute. Omit the milk.

Reviews

[Gary's Creations]

Five out of five members in our household were raving over this soup. I use amaranth and quinoa as well as other gluten free grains daily. When I saw this recipe it appealed to me and I was not disappointed. I used what I had available without making a special shopping trip. That means I used butter with salt, green onions, frozen bell pepper trio from Trader Joes, Libby's organic canned corn, and cream. I also had leftover quinoa from a previous meal. I made the necessary adjustments. I had some fresh collard greens which I steamed and then blended with the corn giving a green colored soup. I tossed in a few diced up baby carrots from our garden and the soup was delicious. I never could stick strictly to a recipe. This recipe is a keeper.

[Burgundy Damsel]

This was excellent! The amaranth and quinoa gave it beautifully nutty undertones. I subbed diced onions for the leeks and celery as I didn't have any, and used green pepper instead of the red. Will definitely make again. Thanks!