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6 SERVINGS DAIRY-FREE
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This distinctively flavored chowder is ideal partnered with sourdough bread.
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In large pot, combine stock, amaranth and hay leaf and bring to a boil over high heat.
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Reduce heat to low, cover and simmer, stirring occasionally, 25 min.
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Meanwhile, in large heavy skillet, heat 1 Tbsp.
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oil over medium-high heat till warm but not smoking.
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Add in cumin and stir 30 seconds.
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Add in onion and cook, stirring often, till softened, about 3 min.
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Stir in garlic, bell pepper and oregano; reduce heat to medium and cook, stirring often, 5 min.
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Stir in 2 c. corn, chipotle and 1/2 tsp.
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salt.
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Stir corn mix into amaranth mix.
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Cover partially, increase heat to medium and cook, stirring occasionally, 30 min.
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Throw away bay leaf.
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Preheat oven to 450F In small bowl, combine remaining 2 c. corn, 1 tsp.
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oil and 1/4 tsp.
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salt.
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Stir in freshly grnd pepper.
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Spread in nonstick baking pan and roast till beginning to brown, about 15 min.
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Remove soup from heat.
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Stir in roasted corn, minced cilantro, lime juice, vinegar, umeboshi paste and tamari.
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Transfer to blender or possibly food processor (in batches if necessary) and puree till almost smooth, or possibly puree directly in pot with immersion blender.
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Let stand, covered, at least 30 min before adjusting seasonings.
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Rewarm over low heat.
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Ladle into bowls, garnish with cilantro sprigs and line slices and serve.
