1 cup fresh corn kernels (you can used well-drained, unsweetened canned corn if you must, but it's so much better [and raw] when using fresh, uncooked corn sliced off the cob!) (plus you'll need more corn to garnish - see below)
1/4 cup cashews
3/4 cup water
3/4 teaspoon sea salt
1/2 cup more fresh corn kernels (reserve)
Sprinkle pepper (reserve)
A few sprigs of fresh cilanto (optional)
Directions
1. Peel your corn on the cob. Slice the kernels off the cob by holding the corn cob vertically and slicing down toward your cutting board. Be careful! (If you're using canned corn, make sure to rinse and drain the corn kernels. Pat dry with a clean tea towel.)
2. Add all ingredients (except the second amount of corn, the pepper and the cilantro) into your high-speed blender. Blend on high until very smooth and well-blended. Blend for an abnormally long time because you want this raw corn chowder recipe to be slightly warm when coming out of the blender.
3. Pour liquidy corn mixture into a bowl(s). Add remaining corn and stir with a spoon. Garnish with pepper and chopped cilantro (optional).
4. Eat this raw corn chowder recipe immediately, while still warm from the blender!
The Rawtarian's Thoughts
Raw corn chowder recipes are so good when you want that creamy, warm, cuddly feeling of a bowl of thick soup! And corn is so sweet that this is practically like a yummy, comforting sweet appetizer or entree. Mmm!
If you're using fresh corn for this raw corn chowder recipe you'll want to have at least three or four corn cobs on hand.
This raw corn chowder recipe makes enough for one large bowl for one person or two very small appetizer cups for two people.
Note: I normally add garlic to my raw soup recipes. However, do not add garlic to this raw corn chowder recipe because you want this soup to be quite sweet.
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Comments
Lakapati
Jun 20, 2011
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Hi, Laura! my vegetable guy sent me a ton of young corn today. I might as well use them for this recipe. I'll let you know how it goes. :)
The Rawtarian
Jun 20, 2011
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Great! I love vegetable guys, lol. Mine is nice too, but corn is not ready here yet. Soon though!
If you make it do let me know what you think :)
Michele
Dec 30, 2012
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Is there a substitute for cashews in your soup recipes ? Other than using avocado of course! Or do you have other soup recipes that taste delicious but don't use these two ingredients?
The Rawtarian
Jan 06, 2013
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Hi Michelle, in soups the purpose of using cashews or avocados is to give the soup a creamy texture. Those are the two main ways that I make savory raw soups that are creamy. Does anyone have any other suggestions for ways to make a soup creamy without those two additions?
Andrea
Jan 22, 2013
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I simply blend the fresh or frozen (thawed under warm water) corn with water in the vitamix, add some fresh garlic, salt & pepper to taste, let it run until warm but still raw and add some left over corn to it. It is not as thick as with cashew or avocado, but definitely sweet & creamy. If you like it sweeter, add a dash of agave nectar or maple syrup or 2 or 3 dates or some raisins. Rosemary, thyme or some marjoram will give it a more Mediterranean taste.
Natalie K.
Jan 02, 2012
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I just made this recipe today and it was delicious the amounts required were perfect ;) I would suggest in recipe writing that you mention unsalted or salted nuts, as not everyone would know that and if they made this with salted nuts it might come out too salty.
The Rawtarian
Jan 02, 2012
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Thank you Natalie, that is an excellent suggestion about unsalted nuts
Steve B
Feb 18, 2012
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TIP to make life easier. I grew up in Iowa where we put up a lot of sweet corn. Anytime you need to cut corn off the cob use your angel food cake pan. Put the ear of corn in the small opening and slice down. The pan catches the kernels and the creamy juices and your knife never hits a dulling surface.
The Rawtarian
Feb 18, 2012
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OMG THIS IS AN AWESOME TIP! You deserve a gold star :)
Thank you for sharing :)
Otillie
Apr 06, 2012
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mmmm! I just made this! It's delicious!
The Rawtarian
Apr 07, 2012
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I love this one too Otillie
Crystal K.
Apr 30, 2012
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So, I am new to the whole raw food lifestyle. I just started a little over a week ago. This soup was AWESOME! I'm trying the creamy celery tonight. :)
The Rawtarian
May 06, 2012
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Glad you liked Crystal :)
Deb
May 26, 2012
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I made this a few minutes ago and it's oh so delicious! This is a true comfort food. I made one change that is sub half of the water with almond milk for extra creaminess!
The Rawtarian
May 27, 2012
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#yum
Andrea Lockhart
Jun 10, 2012
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This is delicious. I made one serving but will have to make two the next time because hubby liked it too.
Dario Stewart
Sep 11, 2012
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How long will the raw corn soup keep in the refrigerator?
The Rawtarian
Sep 13, 2012
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This soup won't keep very long in the fridge. 24 hours tops.
Tami
Dec 23, 2012
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This soup was great! I loved it. Adding it to my favorites.
Posted from The Rawtarian App
The Rawtarian
Dec 24, 2012
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Hi Tami, I am so glad that you did indeed enjoy the corn chowder :)
Erica
Jan 15, 2013
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What is cila?
Posted from The Rawtarian App
Julie
Jan 24, 2013
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Erica,
Cila is her speedwriting for Cilantro
The Rawtarian
Jan 26, 2013
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Sorry about that Erica, I am lazy a little too often. Julie is right, it's cilantro. I have now edited the recipe to be more clear :)
Eileen
Feb 05, 2013
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Hi! Imade this (not raw) with defrosted frozen corn kernels, since it is the middle of the winter here, and doubled the recipe. Absolutely fantastic! Will make it many more times. Fabulous. Thanks!
The Rawtarian
Feb 05, 2013
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So glad you liked it Eileen :)
Stephanie
Feb 27, 2013
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I'm trying this during the summer with cob corn from the local stand and a fresh jalapeño added :)
Posted from The Rawtarian App
The Rawtarian
Feb 27, 2013
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Sounds delicious Stephanie!
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