Quinoa Corn Chowder

Quinoa Corn Chowder adapted from http://lornasass.com/recipes/appetizers-and-soups

3 T butter
1 1/2 c diced leeks (white and light green parts) - you can use onion, but I really liked the taste of leeks here and I usually don't 'splurge' on leeks...
1 c diced celery
1 c diced red bell pepepr
1 tsp salt
3/4 c quinoa
1/2 tsp dried thyme
4 c corn, either canned, fresh or defrosted
1 c milk, any kind
3 T minced parsley
s + p

Cook leeks, celery, bell pepper and salt in 2 T butter. saute for 5-10 minutes until soft. Add 3 c water, bring to boil and stir in quinoa and thyme, drop back down to a simmer and cook for 10 min. covered. In blender process 3 c of the corn with 1 c water. Add this to the soup along with corn kernels after it has cooked for 10 minutes. simmer for another 3-5 minutes or until the quinoa is done. When it is done, there will be no starchy white dot in the center of the grain. Stir in the milk, the remaining 1 T of butter, and parsley. Taste and adjust salt and pepper. This soup will thicken as it stands so you may need to add milk to thin it out.

enjoy!