Zutaten für Amaranth Quinoa And Corn Chowder
- 2 tablespoons unsalted butter
- Leeks
- Celery
- Red Bell Pepper
- 1 teaspoon salt
- 1/2 cup amaranth
- 1 cup quinoa
- Dried Thyme
- 2 cups corn kernels
- 2 cups whole milk
- Flat Leaf Parsley
- 2 cups skim milk
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Zubereitung von Amaranth Quinoa And Corn Chowder
- In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic; sauté until softened, about 5 minutes.
- Stir in 1 cup quinoa, 1/2 cup amaranth, and 1 teaspoon salt. Cook for 1 minute, stirring constantly.
- Add 6 cups vegetable broth and 2 cups corn kernels (fresh or frozen). Bring to a boil, then reduce heat and simmer for 20 minutes, or until quinoa and amaranth are tender.
- Stir in 2 cups skim milk (or whole milk for a richer flavor), 1/4 cup heavy cream, and 1/4 teaspoon black pepper. Heat through, but do not boil.
- Taste and adjust seasoning as needed. Add more milk if the chowder is too thick. Garnish with fresh herbs (such as chives or parsley) and a dollop of extra cream or a sprinkle of amaranth before serving.
- Enjoy immediately or refrigerate leftovers for up to 3 days. Reheat gently before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
15g
Fat
24g
Carbs
22g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Bisques Cream Soups Soups Stews Vegetables Vegetarian Chowders Grains Food Processor Blender Stove Top Dietary Low Sodium Low Cholesterol Low Calorie Healthy 2 Low In Something Pasta Rice And Grains Corn Equipment Small Appliance Presentation Served Hot
