Fresh corn is so sweet and delicious that there’s no need to cook it, and this creamy chowder is the perfect way to enjoy it.
Yield: 4 servings
Time: 10 minutes
Tools
- blender
- 4 small bowls
Ingredients
- 4½ c fresh corn (cut from 6 medium ears of corn)
- 2½ c cashew milk
- ½ c coconut water
- ¾ c fresh coconut
- ¼ c agave
- 3 T olive oil
- 2¼ t ancho chili powder
- 4 t salt
- pepper
- 1 T fresh tarragon, basil, or parsley
Directions
Place 4 cups of corn in the blender along with everything but the herbs. Blend until smooth.
Ladle into bowls and stir in remaining ½ cup of corn (2 T per bowl).
Garnish with herbs and serve.
Notes
Adapted from the recipe for "yellow corn chowder" in Entertaining in the Raw, by Matthew Kenney – read my review.
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