This is a wonderfully hearty veggie based chowder that can easily stand up to a series of substitutions if you don’t have all the ingredients on hand. Last time I made it I didn’t have whole milk, so I used 3/4 cup of skim milk with 1/4 cup of light cream… I threw a couple scallions in when I didn’t have enough leeks… I substituted rosemary for thyme. I haven’t tried it yet, but I see no reason as to why you couldn’t use red quinoa for additional color here.
As for the corn, I’ve used both left over corn on the cob (removed from the cob obviously) and organic canned corn. Both worked well.
Ingredients:
- 3 TBSP butter
- 1 1/2 cups finely chopped leeks (white and light greens parts)
- 1/2 cup finely chopped bell pepper
- 1 tsp salt
- 1 tsp ground pepper
- 1/4 cup amaranth
- 1/2 cup ivory quinoa, thoroughly rinsed
- 1 tsp dried thyme
- 4 cups corn kernels
- 1 cup whole milk
- 2 TBSP minced parsley
In a large stockpot, melt 2 TBSP of the butter over medium high heat. Add the leeks, celery, and bell pepper. Cook for about 5 minutes, stirring frequently, until the vegetables are soft.
Stir in the amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the quinoa. Return to a gentle boil, continue to cook, covered, for 10 minutes.
While that is cooking, puree 3 cups of the corn with 1 cup of water in a food processor. Add the corn puree plus the remaining 1 cup of kernels in the soup. Add the salt, pepper, and thyme. Cook for antoher 3-5 minutes, until the quinoa and amaranth are tender (but not soggy).
Stir in the milk and remaining TBSP of butter. Add additional salt/pepper to taste. Remove from heat. Add parsley.
Adapted from Lorna Sass’ recipe in Whole Graines Every Day Every Way
allisonhorn.wordpress.com 