• 3 cups corn kernels (about 3 ears sweet corn, or frozen and thawed)
  • 3/4 cups walnuts
  • 3/4 cup extra-virgin olive oil
  • 1 clove garlic
  • 1 teaspoon sea salt
  • 2 cups water
  • 1 avocado, diced
  • 1/3 bunch cilantro leaves
  • 1 teaspoon cracked black pepper

Sweet Corn Chowder

Ani Phyo
  • Serves: 4 people

This creamy, delicious, raw-food chowder is especially good with late-summer corn but satisfies any time of year.

  1. Set aside 1 cup of corn kernels to use as chowder topping.
  2. Blend remaining corn, walnuts, oil, garlic, salt, and water until smooth. Pour chowder base into four bowls. Top each with reserved corn, avocado, cilantro, and a pinch of cracked black pepper. Chowder base will keep for two days and toppings will keep for one day in the fridge when stored separately.

From Ani's Raw Food Kitchen by Ani Phyo (Da Capo Lifelong, 2007). Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. 
Photo by Ede Schweizer.

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