Amaranth Quinoa And Corn Chowder Recipe

Ingredients for 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
• Corn Kernels
• Whole Milk
• Flat Leaf Parsley

How to Make Amaranth Quinoa And Corn Chowder

1. 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.
2. Stir in 1 cup quinoa, 1/2 cup amaranth, and 1 teaspoon salt. Cook for 1 minute, stirring constantly.
3. 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.
4. 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.
5. 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.
6. Enjoy immediately or refrigerate leftovers for up to 3 days. Reheat gently before serving.