Creamy Coconut Amaranth Corn Chowder

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.

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.

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.

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.

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.

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!