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Amaranth, Quinoa and Corn Chowder with Shrimp

Prep Time:

10 minutes

Cook Time:

20 minutes





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.

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