Simple Raw Corn Chowder

As the warm weather approaches here in Australia, I’ll be including less comfort foods and more light, fresh meals on this blog. Today’s recipe is no exception!

I always use frozen corn kernels, which are actually blanched before being frozen – so technically, they’re not raw. This is the way I prefer my corn but there are no limits here. If you’e a super strict raw foodie, you’re more than welcome to use actual raw/fresh corn.

Raw Corn Chowder
Serves 1

1 C Water (you can use more or less depending on what sort of consistency you prefer)
1/3 C Unsalted Cashews
1 C Corn Kernels (defrosted or fresh)
1 tsp Lemon Juice
1/2 tsp Savoury Yeast Flakes
1/8 tsp Tumeric
1/4 tsp Dried Dill
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/4 tsp Salt

To Serve:
1/8 C Corn Kernels (in addition to above quantity)
1/8 C Diced Celery
1 tsp Chopped Spring Onion or Chives
Freshly Ground Pepper

High Speed Blender Instructions:

  • Blend all ingredients except items on the “to serve” list.
  • Pile corn kernels & diced celery on plate, pour soup around it, then garnish with spring onion/chives and freshly cracked pepper if desired.

Food Processor Instructions:

  • Grind cashews first, then slowly add in some of the water in a thin steam to form a thin paste.
  • Add corn kernels & seasonings, continuing to grind/blend with water being added in a slow stream.
  • Serve with “to serve” ingredients as directed above.

Important Note:
This soup needs to be served immediately. If you want to make it in advance, keep the seasonings separate and stir/whisk/blend them in just before serving. I learned the hard way that if you make this and leave it in the fridge for an hour, the garlic/onion/dill flavours quickly start to develop and become very pungent!

Chow down on this!

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