Amaranth, Quinoa, and Corn Chowder Recipe

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Ingredients:

Serving

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

Directions:

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.
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.
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.
Stir in the milk and remaining tablespoon of butter. Add more salt, if needed. Divide into portions and garnish each with a little parsley.
Note: The soup thickens on standing; thin as needed with additional milk, and add salt to taste.
Variations:.
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.
Use half-and-half or heavy cream instead of milk.
Use dried tarragon instead of thyme.
Shrimp, Corn, and Quinoa Soup.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	357.52 Kcal (1497 kJ)
Calories from fat	98.14 Kcal
		% Daily Value*
Total Fat	10.9g	17%
Cholesterol	24.12mg	8%
Sodium	207.22mg	9%
Potassium	711.36mg	15%
Total Carbs	54.33g	18%
Sugars	10.28g	41%
Dietary Fiber	6.62g	26%
Protein	10.26g	21%
Vitamin C	31.5mg	52%
Vitamin A	0.7mg	23%
Iron	11.9mg	66%
Calcium	138.4mg	14%

Amount Per 100 g
Calories	113.32 Kcal (474 kJ)
Calories from fat	31.11 Kcal
		% Daily Value*
Total Fat	3.46g	17%
Cholesterol	7.65mg	8%
Sodium	65.68mg	9%
Potassium	225.47mg	15%
Total Carbs	17.22g	18%
Sugars	3.26g	41%
Dietary Fiber	2.1g	26%
Protein	3.25g	21%
Vitamin C	10mg	52%
Vitamin A	0.2mg	23%
Iron	3.8mg	66%
Calcium	43.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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