- 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
How to make this recipe
- 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.
The corn chowder can be refrigerated overnight.
One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber.