Creamy Coconut Amaranth Corn Chowder Recipe

Creamy Coconut Amaranth Corn Chowder

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dinner

This “chowdah” is a delicious nod to Purple Carrot’s Boston roots. We set aside classic New England clam chowder in favor of this sweet corn version, and added amaranth and quinoa to make it extra hearty. Amaranth is a gorgeous, scarlet plant — the grain that’s harvested from it is packed with protein, fiber, and minerals. Let the soup sit a moment before serving; it thickens up beautifully, for a creamy, luxurious meal.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
525
FAT
14g
CARBOHYDRATES
86g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 red bell pepper
  2. Shallot
  3. 3 ounces celery
  4. 1 tbsp vegan butter
  5. 1/4 cup amaranth
  6. 1/4 cup quinoa
  7. 2 tbsp vegetable broth powder
  8. 2 cups corn
  9. 4 tbsp coconut powder
  10. Oyster crackers
  11. Salt and pepper*
  12. *not included
Allergens: tree nuts

TOOLS

  • Blender or food processor
  • Whisk

INSTRUCTIONS

1
Prepare the vegetables
Rinse, trim, deseed, and dice the red bell pepper. Peel and mince the shallot. Rinse and dice the celery into pieces roughly the same size as those of the red bell pepper.
2
Start to saute
Put the vegan butter In a large pot, and melt it over medium-high heat. Stir in the shallot, celery, red pepper, and 1/4 tsp salt. Cook until the vegetables have softened, stirring frequently, about 5 minutes.
3
Good grains
Add the amaranth and quinoa to the pot with the vegetables, and stir in the vegetable powder with 2 cups of water. Bring to a boil over high heat. Reduce to a simmer and cook, uncovered, for about 10 minutes.
4
Cream the corn
While the quinoa cooks, add the corn and 1 cup of water to a blender or food processor. Puree until fairly smooth. When the quinoa and amaranth have cooked for 10 minutes, stir in the corn puree. Season to taste with salt. Reduce the heat to a simmer, and cook the chowder for about 3 to 5 minutes.
5
Make your coconut milk
In a small bowl, whisk together the coconut powder and 3/4 cups of water. Add the coconut milk you’ve made to the chowder. Return the pot to a simmer, and season to taste with salt and pepper. Cook until the grains are tender and most of the liquid has been absorbed, about 5 to 7 minutes.
6
Serve and enjoy!
We recommend letting the soup sit for a moment in the pot, to let it thicken up. Serve the amaranth corn chowder in shallow bowls, garnish with the oyster crackers, and enjoy hot!