Amaranth and Corn Chowder

by Todd Leonard CEC on October 9, 2014
Todd Leonard CEC
Overall Rating: 5/5 | Kids Rating: 0/5


Amaranth makes this chowder hearty and distinctive.

Serves: 8

Prep Time: 10 min

Cook Time: 25 min

Total Time: 35 min

Total Time:
Prep Time:
Cook Time:
35 min
10 min
25 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


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  1. In a large pot ,saute reconstituted onions, celery, red and green bell peppers, and salt in melted butter for about 5 minutes.
  2. Add water, chili powder, Chef's Choice, black pepper, quinoa, thyme, and amaranth and bring to a boil.
  3. Once at a boil, bring down to a simmer for 15 minutes.
  4. Meanwhile, using a food processor blend 3 cups of corn into a powder. Add 3 cups puree and 1 cup whole corn to soup.
  5. Cook for an additional 5 minutes, until corn is fully rehydrated.
  6. Stir in cream. Soup will thicken upon standing. Add more water as needed.

Yield: 10 cups