Sweet Corn Chowder
Servings
4people
Servings
4people
Ingredients
  • 3cups corn kernelsabout 3 ears sweet corn, or frozen and thawed
  • 3/4 cups walnuts
  • 3/4 cup extra-virgin olive oil
  • 1clove garlic
  • 1teaspoon sea salt
  • 2cups water
  • 1 avocado, diced
  • 1/3 bunch cilantro leaves
  • 1teaspoon cracked black pepper
Instructions
  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.
Recipe Notes

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.

www.AniPhyo.com 
www.Twitter.com/AniPhyo 
Photo by Ede Schweizer.

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