Sweet Corn Chowder

May 2, 2008 at 7:08 am 7 comments

This is a delicious raw soup from Ani Phyo’s cookbook, Ani’s Raw Food Kitchen. I absolutely love sweet corn…being that I grew up in Iowa, that is practically a requirement :) This recipe has the perfect blend of flavors…and you can go wild with toppings!  I like to add tomatoes, seeds, nuts, etc. to make it chunkier.
I also like to cut back on the olive oil a bit…and add a little more water. You can also blend the avocado into the soup for a creamier base. Enjoy!

Sweet Corn Chowder
Makes 2 large bowls or 4 small bowls.

Chowder Base:
3 ears sweet corn, cut off the cob
3/4 cup walnuts
3/4 extra virgin olive oil
1 clove garlic
1 t sea salt
2 cups water

Chowder Toppings:
1 cup corn kernels, set aside from above
1 avocado, diced
1/3 bunch cilantro leaves
1 t cracked black pepper

Blend base ingredients until smooth and top with toppings. Store separately in the fridge for best left overs. :)

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Entry filed under: Entree, Raw, Soup. Tags: .

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7 Comments Add your own

  • 1. Wendi Dee  |  May 2, 2008 at 1:52 pm

    That looks delicious! I’m looking forward to seeing some fresh, organic corn available in the food co-op sometime soon!

    Thanks for sharing! Yum!!

    Lots of love to you,

    Wendi Dee
    XOXOXO

    Reply
  • 2. Melissa  |  May 3, 2008 at 4:38 am

    I just discovered this recipe the other day, SOO GOOD!

    I’m totally in love with sweet corn as well (what part of Iowa are you from? Most of my childhood was spent in Wisconsin, but I lived in Grinnell for a short time as well…. working in the corn fields at 10 or 11, hahaa).

    Reply
  • 3. Susan  |  May 4, 2008 at 9:27 pm

    I sed to love to eat this, thanks for reviving it for. I got a similar recipe from a 5 star restaurant (where I could not afford to eat but I knew the chef)

    She showed me a great trick for the ” presentation.” She was a very amiable chef and would often present her dishes to the guest at the resort where the restaurant was located.

    She would put all the raw corn kernels to cover the bottom of a big soup bowl and then bring them to the table to place in front of the one who ordered the corn chowder.

    After the “is this all there is? Where’s the chowder?” pause and glance form the customer in her other hand (behind her back) she would have a lovely sterling decanter to pour the white creamy chowder from and would commence to top the raw ingredients with the lovely base …

    It always is a treat.thanks for reminding me.
    I will have make some for the family after a run to the farmers market this week.

    Susan

    Reply
  • 4. FloridaChic  |  June 16, 2008 at 12:37 pm

    Hi Sara, I want to make this and am wondering what measurement the olive oil is. It says “3/4 olive oil”. Cup? Tablespoon? Thanks!!

    Reply
  • 5. livelightly  |  June 16, 2008 at 3:07 pm

    It actually is 3/4 cup…I usually try to cut it back and add more water though because it’s so rich. :)

    Reply
  • 6. Chrystee  |  July 13, 2010 at 7:59 pm

    That was soooo good. I put about 4/6 cup olive oil into mine to cut back a bit, and I added the avocado and the cilantro into the soup, since I loooove cilantro. YUM.

    Reply
  • 7. Susan Gibson  |  June 27, 2011 at 6:40 pm

    wayyyyyy to much olive oil to be considered healthy!!

    Reply

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