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    You are in: Home / Recipes / Amaranth, Quinoa, and Corn Chowder Recipe
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    Amaranth, Quinoa, and Corn Chowder

    Average Rating:

     2 Total Reviews

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    • on September 10, 2009

      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.

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    • on April 01, 2009

      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!

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    Nutritional Facts for Amaranth, Quinoa, and Corn Chowder

    Serving Size: 1 (343 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 274.2
     
    Calories from Fat 84
    30%
    Total Fat 9.4 g
    14%
    Saturated Fat 4.7 g
    23%
    Cholesterol 19.3 mg
    6%
    Sodium 140.1 mg
    5%
    Total Carbohydrate 44.1 g
    14%
    Dietary Fiber 5.1 g
    20%
    Sugars 3.8 g
    15%
    Protein 8.2 g
    16%
    Detailed Nutrition Values About Nutrition Info

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