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.
My Private Note
Units: US | Metric
- 44.37 ml unsalted butter
- 354.88 ml finely chopped leeks (white and light green parts)
- 236.59 ml finely diced celery (peel celery before dicing if desired)
- 118.29 ml finely diced red bell pepper
- 1.23 ml salt, plus more to taste
- 59.14 ml amaranth
- 118.29 ml ivory quinoa, thoroughly rinsed
- 1.23 ml dried thyme
- 946.36 ml corn kernels (thawed if using frozen)
- 236.59 ml whole milk
- 29.58 ml minced flat leaf parsley (optional)
- 1In 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.
- 2Stir 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.
- 3Meanwhile, 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.
- 4Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
- 5Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
- 7For 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.
- 8Use half-and-half or heavy cream instead of milk.
- 9Use dried tarragon instead of thyme.
- 10Shrimp, Corn, and Quinoa Soup.
- 11Instead 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.
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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 371.5
- Calories from Fat 93
- Total Fat 10.3 g
- Saturated Fat 4.9 g
- Cholesterol 19.3 mg
- Sodium 141.2 mg
- Total Carbohydrate 66.5 g
- Dietary Fiber 7.7 g
- Sugars 3.8 g
- Protein 11.6 g