About the Recipe
This recipe is easy, delicious and full of whole grains, like amaranth and protein-packed quinoa. The chowder-style of the dish gives it a comfort food appeal that the whole family will love!
3 Tbsp butter
1 ½ cups finely chopped leeks
1 cup finely diced celery, removing strings before dicing
½ cup finely diced red bell pepper
¼ cup amaranth
½ cup quinoa, rinsed
¼ tsp dried thyme
4 cups corn kernels, fresh, frozen or canned
½ cup to 1 cup whole milk
½ pound shrimp, salted and sauteed
Salt to taste
2 Tbsp minced fresh parsley
Melt 2 Tbsp butter in a large, heavy pot over medium heat. Stir in next 4 ingredients and cook until soft. Stir in the amaranth and three cups of water. Bring to a boil over high heat. Stir in quinoa and thyme and return to a boil. Reduce heat, cover partially and boil gently for 10 minutes. Blend 3 cups of corn with 1 cup of water and add puree and the rest of the corn, plus the salt, to the cooked grains. Simmer another 3-5 minutes until the grains are tender. Stir in the milk (start with ½ cup and add more, as preferred) and the remaining Tbsp of butter. Add more salt, if needed. Ladle into bowls and prop shrimp in the middle. Garnish with parsley.