25 - Amaranth corn chowder

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Amaranth and Corn Chowder

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Ingredients

  • 1 ½ cups of Sprouted Amaranth (or 1 cup of Amaranth grains)
  • 3 cups of vegetable broth
  • 1 cup of cream or vegan alternative
  • 3 tablespoons of olive oil
  • 1 large leek, finely chopped (white and green parts)
  • 1 medium onion, finely chopped
  • 1 garlic clove, minced
  • 2 celery stalks, diced
  • 2 red bell peppers, diced
  • ¼ tsp. dried or fresh thyme
  • 4 cups of corn kernels (thawed if using frozen), divided between 3 cups and 1 cup
  • 2 tablespoons fresh parsley, finely chopped
  • Salt and pepper to taste

Instructions

  1. Sprout Amaranth as directed (omit if you are using the non-spouted grains)
  2. Puree 3 cups of corn kernels in a blender or food processor.
  3. In a large pot, heat oil over medium heat. Brown the onions, garlic, leeks, celery and red pepper.  Stir frequently until the vegetables are soft. 
  4. Add the sprouted amaranth and the broth. Bring to a boil.
  5. Stir in the thyme, salt and pepper.
  6. Reduce heat and let simmer for 10 minutes.
  7. Add the corn purée and the remaining corn kernels.
  8. Reduce heat, and add the cream or vegan alternative.
  9. Garnish with parsley.
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Do you know a good recipe?

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