I have tried many raw food recipes for corn chowder. Some were thin and runny and some were too spicy. Some not very sweet. I love a sweet and creamy corn chowder and I finally found what I think works best. Here are some tips and insider secrets to make it better and still make it very simple. Here’s how to make the perfect or better corn chowder.
I love easy recipes and ones that I can make in just a few minutes. Some raw recipes are complex, have too many ingredients, and can slave you away for an hour or two. You can make this recipe in just a few minutes if you have fresh raw almond milk on hand.
For this recipe you can use fresh corn. But that is labor intensive and you have to cut all the kernels from four ears of corn, which can be time consuming. If you have corn in your garden or have access to a lot of corn, you may want to do this. You’ll find you can’t get enough of this corn chowder. In fact, the first time I made it I almost devoured all four servings at once.
Instead, I use a package of frozen organic sweet corn. I like the Trader Joe’s package. If you have a Trader Joe’s near you, buy it. You can also use it for delicious raw corn chips. If not, you can use the other brands available at Whole Foods or New Seasons or other whole food markets. But be organic. It is not genetically modified (GMO). Also try to get sweet corn.
Prepare the almond milk ahead of time or the night before. Assuming you know how to do it. I use 1 cup of almonds in 3 cups of water and sweeten with 1 tablespoon of agave nectar. You can make it the night before but you want it to be as fresh as possible. You will only use 2 cups.
The mashed corn in the recipe makes it thicken automatically. Avocados also help thicken the soup.
You can do this in a regular blender, but you need to make sure the corn has thawed and it can be a little coarser than using a high speed blender. For a high speed blender like Vita Mix or Blendtec, you can use partially thawed corn.
Helen’s Easy Sweet Corn Chowder
4 cups fresh or frozen corn kernels (fresh would be about 4 ears of corn) (if frozen, thawed, or partially thawed)
2 cups of almond milk
1 ripe avocado
1/8 teaspoon cumin
2 teaspoons minced red onion…or you can use sweet or yellow Walla Walla onions
1/2 teaspoon sea salt
Put all the ingredients in a blender… corn, almond milk, avocado, cumin, onion and sea salt. Mix very well. Pour into soup bowls and serve or into a large glass Mason jar and refrigerate. The corn chowder will last about 3 days or so. You can top with sliced green onions if you have any, but you’ll find that’s not necessary. You can serve flax crackers with sunny pate.
Serve from 1 to 4 depending on how hungry you are! You don’t have to be a raw foodist, raw foodist, or vegan to fully enjoy this sweet and addictive soup. You’ll find you can do it year-round and don’t have to wait for the corn to be harvested. This is one of my go-to raw food recipe staples and I serve this easy sweet corn chowder to friends and family and myself often.