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Alpiste Corn Chowder

15 Minutes Prep + 30 Minutes Cooking

6 Servings (1 cup/250 mL)



Measure 1 cup (250 mL) alpiste into a fine mesh strainer. Briefly sort to remove any foreign   material (i.e. small stones, lentils, wheat, barley or rye).

Thoroughly rinse with water and strain well.

Add alpiste plus 3 cups (750 mL) water into a large saucepan. Bring to a boil, cover and simmer.

In a medium-size fry pan, sauté onion, red pepper and celery in 2 tbsp (25 mL) oil until tender, 5 minutes. Add to broth mixture.

Add sweet potato and corn to   broth. Season with smoked paprika, salt and pepper. Cover and simmer 25 to 30 minutes until alpiste and sweet potato are soft.


1 cup (250 mL) alpiste

3 cups (750 mL) water

1/2 medium sweet onion, diced

1/2 cup (125 mL) red pepper, diced

1/2 cup (125 mL) celery and leaves, diced

2 cups (500 mL) sweet potato, diced

2 cups (500 mL) kernel corn, fresh or frozen

1 tsp (5 mL) smoked paprika

salt and peper to taste

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