Active Time
N/A
Total Time
15 MIN
Yield
Serves : 4
© Frances Janisch

How to Make It

Step

In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.

Make Ahead

The corn chowder can be refrigerated overnight.

Notes

One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.

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