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Raw Sweet Corn and Cashew Chowder
© Frances Janisch

Raw Sweet Corn and Cashew Chowder

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The Good News Not only is yellow corn a good source of vitamin B, magnesium and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A–rich spinach or soft lettuce to the chowder. "Then it becomes part-soup, part-salad," she says.

  1. 3 1/4 cups fresh yellow corn kernels (from 4 large ears)
  2. 2 cups water
  3. 1/2 cup raw cashews
  4. 6 tablespoons extra-virgin olive oil
  5. 1 small garlic clove
  6. 2 teaspoons kosher salt
  7. 1 1/2 teaspoons chopped cilantro leaves
  8. Freshly ground pepper
  1. 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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