See Also: Cooking Club · Grains · Soups
Chowder of Fresh Corn, Amaranth and Quinoa
From Dorothy McNett's recipes at www.dorothymcnett.com. Feel free to add other veggies, more or less water or broth, etc. to get the soup/chowder consistency desired.
1/4 cup extra virgin olive oil
1 large white or yellow onion, finely chopped
2-3 cloves garlic, finely chopped
1-2 ribs and greens of fresh celery
1 red or green bell pepper
1/2 teaspoon sea salt
1/2 teaspoon dried herbs, such as thyme, rosemary or tarragon, or a mix
1/2 cup amaranth
4 cups water or vegetable broth
1/2 cup quinoa
2-3 cups fresh corn kernels
1 cup milk
1/4 cup snipped fresh parsley
In a heavy bottomed Dutch oven or saute pan, heat the oil and then add the chopped onion, garlic, celery, bell pepper, salt and dried herbs. Saute, stirring frequently, for about 4-5 minutes to soften the veggies. Add the amaranth and the water or broth and bring to a boil. Add the quinoa and return to a boil, reduce to simmer and cook for about 10 minutes. While it is simmering, cut the corn from the cobs and measure out about 3 cups or so. With steel chopping blade in place in food processor, whirl the corn to puree it a bit, adding a few tablespoons of milk or water if necessary. It does not have to be perfectly smooth, texture is fine! Stir the corn into the soup pan and cook about 5 minutes, until the quinoa and amaranth are tender. Stir in the milk. Taste, adding more salt if necessary. Serve in soup bowls with lots of fresh snipped parsley on the top.
Recipe created 2014-05-27.
