• Fast
• Healthy
• Make-Ahead
• Vegetarian

Ingredients

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

Directions

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.