Warm up with a bowl of Millet and Corn Chowder, a hearty and creamy soup that’s perfect for any season. The addition of millet adds a nutty flavor and extra nutrition to this classic corn chowder. This delicious recipe is easy to make and sure to become a family favorite. Let’s get started!

Ingredients:

• 1/2 cup millet (proso or foxtail millet works well)
• 2 cups vegetable broth or water
• 2 tablespoons olive oil or butter
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cups fresh or frozen corn kernels
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 cup milk or dairy-free milk (such as almond or coconut milk)
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley or chives for garnish
• Optional toppings: shredded cheese, crumbled bacon, or a dollop of sour cream

Instructions:

1. Cook the Millet:
   • Rinse the millet under cold water to remove any dust or impurities.
   • In a medium saucepan, bring 2 cups of vegetable broth or water to a boil.
   • Add the rinsed millet, reduce the heat to low, cover, and simmer for 15-20 minutes until the millet is tender and the liquid is absorbed.
   • Remove from heat and set aside.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil or butter over medium heat.
   • Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
   • Add the minced garlic, diced celery, and diced carrots, and sauté for another 5 minutes until the vegetables begin to soften.
3. Add the Corn and Potato:
   • Stir in the corn kernels and diced potato.
   • Cook for an additional 2-3 minutes, stirring occasionally.
4. Combine and Simmer:
   • Pour in the vegetable broth and bring the mixture to a boil.
   • Reduce the heat to low and let the soup simmer for about 15 minutes, or until the potatoes are tender.
5. Add the Cooked Millet and Milk:
   • Stir in the cooked millet, milk, dried thyme, and smoked paprika.
   • Season with salt and pepper to taste.
   • Continue to simmer for another 5 minutes, allowing the flavors to meld together.
6. Blend for Creaminess (Optional):
   • For a creamier texture, use an immersion blender to blend part of the soup directly in the pot. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
7. Serve:
   • Ladle the chowder into bowls and garnish with chopped fresh parsley or chives.
   • Add optional toppings like shredded cheese, crumbled bacon, or a dollop of sour cream for extra flavor.

Tips and Variations:

• Add Protein: Include cooked chicken, shrimp, or tofu for a heartier meal.
• Vegan Option: Use dairy-free milk and omit any non-vegan toppings.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for some heat.
• Make Ahead: This chowder can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Enjoy this Millet and Corn Chowder as a comforting and satisfying soup that’s perfect for lunch or dinner. Its creamy texture and rich flavors will make it a favorite in your recipe collection. Happy cooking!