While I know not everyone shares the sentiment, millet is one of my very favorite grains. Some see it strictly as birdseed, but this tiny, mild-flavored grain has a flavor reminiscent of corn and makes a dreamy porridge, nutritious pilaf, and adds immediate crunch to any number of baked goods. And now there's one more thing we can add to the list: corn chowder!
Laura Wright, creator of the site The First Mess, wrote about a glorious-looking vegetarian soup last week that I can't wait to try. Her Creamy Millet Chowder with Greens celebrates everything I love about the gluten-free grain: its mild corn flavor and light texture. This soup features chunks of fresh summer corn, baby potatoes, fluffy millet, vibrant greens and a smattering of fresh herbs. It's the kind of soup that looks to be at once light and creamy while simultaneously substantial and filling.
The recipe is adapted from a similar one in Makini Howells' new cookbook, Plum, which features vegetarian recipes from her beloved Seattle restaurant. Wright made a few small changes in using heartier greens and adding a dash of smoked paprika in addition to blending a portion of the soup to make it extra creamy. I can imagine this served as a first course at a late summer outdoor picnic, as a special treat lunch or as part of a weekend brunch spread. It's up very, very high on my "to make" list.
Do you have a favorite way to use millet in the kitchen?
(Images: The First Mess)