Sherry A. Phillips

Suspense Author

Raw Corn Chowder Recipe

I was going to make some version of a creamy cucumber soup tonight, but I saw some delicious looking corn on the cob this morning and grabbed 5 ears. I wasn’t sure what I was going to do with them, but this afternoon, I got a huge graving for corn chowder.

I started searching the internet and found a great recipe at Food & Wine. I tweaked the recipe a bit and halved it since I’m the only person eating raw in this family. Heck, I’m the only pseudo vegetarian/vegan in the family. I’m living with a bunch of carnivores here. Anyway, I just ate my dinner and I am hooked! This was delicious!

Let me also add that this soup would be delicious for anyone, not just vegans and vegetarians. I would serve this anytime for a summer dinner party! It’s that good!

Raw Corn Chowder Recipe

3 ears fresh yellow corn (cut off the kernels)
1 cups unsweetened Almond Milk
2 tablespoons extra-virgin olive oil
1 small garlic clove, minced
1 teaspoon kosher salt
1 1/2 teaspoons chopped cilantro leaves
Freshly ground pepper

In blender, pour Almond Milk, olive oil, garlic, salt, cilantro. Blend. Add corn and blend until smooth. If you prefer, you can reserve 1/3 of the kernels and add after you’ve blended.

I can’t wait to have this soup again!

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