Raw Sweet Corn and Cashew Chowder

Contributed by Ani Phyo

ACTIVE:

TOTAL TIME: 15 MIN

SERVINGS: 4

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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.

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Recipe: Raw Sweet Corn and Cashew Chowder

BASIC-EASY
FAST
HEALTHY
MAKE-AHEAD
VEGETARIAN

Ingredients

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

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.

From Simply Delicious Raw-Food Recipes, Recipe of the Day: September 2009
Published June 2008

Raw Sweet Corn and Cashew Chowder

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Recipe: Raw Sweet Corn and Cashew Chowder

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