Corn and quinoa chowda

Corn & Quinoa Chowder

3 Tbsp butter or olive oil
2 large finely chopped leeks (a couple onions will work fine)
2-3 finely diced celery stalks (think small bits here)
2-3 carrots, peeled and cut into tiny bits
~1/4 tsp salt, you’ll have to tweak this some to taste
1/4 Cup millet
1/2 Cup quinoa, rinsed (not the red stuff)
1/4 tsp dried thyme
4 Cups frozen or fresh corn kerlels
4 Cups veggie stock (or water, chicken stock, etc…)
1 Cup heavy cream
Green onion bits to top

it yourself a big ole’ pot. Heat the oil/butter and toss in the onions, celery and carrots cooking until soft. Pour in 3 cups of the stock, add the millet then bring the whole mess to a boil. Add the quinoa and thyme and reduce to a gentle simmer for about 10 minutes until the quinoa is done. It will be clearish when ready, not white in the middle. It does have a little curved ‘tail’ that will remain white, don’t try and cook that until clear, it’ll take a lifetime.

While that is cooking, put 3 cups of the corn into a food processor (or blender) with the remaining cup of stock and process until fairly smooth. Add the corn mush and reserved cup of kernels back to the chowder pot and salt to taste simmering for another 5 minutes or as needed to make sure the grain is all cooked. Stir in the cream and an extra cup of water or two if it looks too thick. I think I would up adding about another cup and a half. If you want to keep the fat down, you could skip the cream and just use a couple cups of skim milk, the end result won’t be too much different. And I should add, like all good soups this one continues to improve after a day or two (if it lasts that long).