Raw Sweet Corn and Cashew Chowder


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. More Cold Soup Recipes

Raw Sweet Corn and Cashew Chowder
Photo: © Frances Janisch
Total Time:
15 mins


  • 3 ¼ cups fresh yellow corn kernels (from 4 large ears)

  • 2 cups water

  • ½ cup raw cashews

  • 6 tablespoons extra-virgin olive oil

  • 1 small garlic clove

  • 2 teaspoons kosher salt

  • 1 ½ teaspoons chopped cilantro leaves

  • 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.


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

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