Creamed Corn Chowder with Popped Amaranth

A rich and creamy, charred corn chowder topped with popped Amaranth, a gluten-free, ancient grain native to the Western and Southwestern United States.

Amaranth can be popped like popcorn which gives the chowder a nice crunch.

Ingredients

• 1 cup amaranth plus 2-3 tablespoons for popping

• 3 tablespoons butter

• 4 cups corn kernels

• 4 cups chicken or vegetable broth

• 2 cup buttermilk

• 1 teaspoon sea salt

• 1 tablespoon masa harina or all-purpose flour

• ¼ cup Parmesan cheese

Instructions

• Preheat a dry Dutch oven over medium-high heat for 5 minutes. Add 1 tablespoon of amaranth to the pot and quickly put the lid on the pan. The amaranth should start popping immediately. Lift the pan off the heat slightly and shake for 30 seconds to 1 minute, until you hear reduced popping, then pour into a serving bowl. If the pot isn’t hot enough the amaranth will quickly burn instead of popping. If that happens, discard, and start over. Repeat with 1 to 2 tablespoons of amaranth as needed for serving.

• Reduce the heat to medium. Melt the butter in the same pot, add the corn kernels and sauté until they are soft and starting to brown, about 5 minutes.

• Add the broth and salt to the pot, and then the rest of the un-popped amaranth. Bring to a boil, cover, reduce the heat and simmer for 10 minutes. Remove from heat and let steam for 5 minutes longer, then raise the heat to medium-low and stir in the buttermilk, masa harina and Parmesan cheese. Ladle into bowls and served with a generous portion of popped amaranth on top.

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