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Amaranth corn chowder
Spotsylvania County’s Christine Carlson recommends this dish. Carlson is a co-leader of the local Vegetarian Group, which meets monthly at the Unitarian Universalist Fellowship of Fredericksburg.
Here’s what Carlson said about the chowder: ”It is warm, comforting, and delicious! Oh, and gluten-free! If you can’t find the umeboshi paste or vinegar (which are both usually at Harvest Market and sometimes Wegmans), just use more soy sauce/tamari or some other light wine vinegar. The roasted corn step is easy and essential, and it tastes even better the next day.”
The recipe comes from Vegetarian Times. You can follow the link to it here, or scroll down for the ingredients and directions. It makes six servings.
- 6 cups vegetable stock or vegetable broth
- ⅔ cup uncooked amaranth, rinsed
- 1 bay leaf
- 1 tablespoon plus 1 teaspoon of olive oil
- 1 teaspoon ground cumin
- 1 large onion, diced
- 4 large cloves garlic, minced
- 1 medium red bell pepper, diced
- ½ teaspoon of dried oregano
- 4 cups fresh or frozen corn
- 1 teaspoon canned chipotle chili in adobo sauce 3¼4 teaspoon salt
- ⅛ teaspoon freshly ground pepper
- ¼ cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- 2 tablespoon umeboshi vinegar (you can substitute a light wine vinegar)
- 1 tablespoon umeboshi paste (use more tamari/soy sauce if you don’t have this paste)
- 1 tablespoon tamari or reduced-sodium soy sauce
- cilantro sprigs and lime slices for garnish
- In large pot, combine stock, amaranth and bay leaf and bring to a boil over high heat. Reduce heat to low, cover and simmer, stirring occasionally, 25 minutes.
- Meanwhile, in large heavy skillet, heat 1 tablespoon oil over medium-high heat until hot but not smoking. Add cumin and stir 30 seconds. Add onion and cook, stirring often, until softened, about 3 minutes. Stir in garlic, bell pepper and oregano; reduce heat to medium and cook, stirring often, 5 minutes. Stir in 2 cups corn, chipotle and 1/2 teaspoon salt.
- Stir corn mixture into amaranth mixture. Cover partially, increase heat to medium and cook, stirring occasionally, 30 minutes. Discard bay leaf.
- Preheat oven to 450 degrees. In a small bowl, combine remaining 2 cups of corn, 1 teaspoon oil and 1/4 teaspoon of salt. Stir in freshly ground pepper.
- Spread in nonstick baking pan and roast until beginning to brown, about 15 minutes.
- Remove soup from heat. Stir in roasted corn, chopped cilantro, lime juice, vinegar, umeboshi paste and tamari. Transfer to blender or food processor (in batches if necessary) and puree until almost smooth, or puree directly in pot with immersion blender. Let stand, covered, at least 30 minutes, then adjust seasonings as you like.
- Rewarm over low heat. Ladle into bowls, garnish with cilantro sprigs and lime slices and serve.
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