Corn Chowder with Quinoa and Amaranth

In a large, heavy pot, melt 2 tablespoons of the butter or oil over medium heat. Stir in the leeks, celery, red bell pepper, and salt. Stir frequently until the vegetable are soft, 3-5 minutes.

Stir in the Amaranth and 3 cups of water. Bring to a boil over high heat. Stir in the Quinoa and thyme. Return to a boil. Reduce the heat slightly and cook at a gentle boil, partially covered, for 10 minutes.

In a blender or food processor, puree 3 cups of the corn kernels with 1 cup of water. Stir the corn puree and the remaining 1 cup of whole corn kernels into the soup. Add salt to taste. Reduce the heat and simmer 5 more minutes or until the Quinoa and Amaranth are tender.

Stir in the milk, vanilla extract and remaining tablespoon of butter. Add more salt, according to taste. Divide into portions and garnish each with a little parsley.