This is my first contribution to the raw recipe pool. I made this for a picnic and even the most carnivorous guests liked it! You could really add any veggies you like to this, but the red, yellow and green are quite nice floating in a white base. I realize there are a few corn chowder recipes on this site, but I...

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    Serves 4

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Ingredients

4 cups almond milk (soak, blend, and strain 2 cups of almonds with enough water for 4 cups)
1 cup cashews (soaked)
2 cloves garlic
¼ sweet onion
1½ inches ginger
1 jalapeno
¼ cup white miso
6 ears of yellow or white corn (kernels cut off the cob)
1 large red pepper (diced small)
3 green onions (thinly sliced)
3 stalks of celery (diced small)
¼ cup basil (minced)
Sea salt and fresh ground pepper
6 ears of yellow or white corn (kernels cut off the cob)

Recipe Directions

1. In a blender, combine almond milk, soaked cashews (don’t strain, they add creaminess), garlic, onion, ginger, jalapeno, miso and 1/3 of the corn. Blend til creamy.

2. Transfer this base to a bowl and add the chopped veggies and basil.

3 .Season to taste with sea salt and pepper.

Nanamensah's Thoughts

By nanamensah

This is my first contribution to the raw recipe pool.

I made this for a picnic and even the most carnivorous guests liked it!

You could really add any veggies you like to this, but the red, yellow and green are quite nice floating in a white base.

I realize there are a few corn chowder recipes on this site, but I guess they are all a little different!

This is great at room temperature or well chilled.

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Comments

Top voted

shele24

Nov 23, 2009

6 votes
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This sounds fantastic, especially w/ fall right around the corner.

nanamensah

Nov 24, 2009

1 vote
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I just heard about the almond thing today. What a shame.

I think any nutmilk would work...I like walnut, pecan, pine nut (expensive, I know) or any combination, but haven't tried them with this recipe. You might also try coconut milk, which is so so good for you as well!

nanamensah

Dec 13, 2009

1 vote
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I've been making this soup with coconut milk instead. Take the water and meat of 2-3 young shaved coconuts and blend. Strain if you like, and make the soup according to the recipe, without the almond or cashew. Super yummy still! Maybe even better.

All

stellarjoe

Sep 29, 2010

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didn't have celery and i had garlic but forgot to put it in :p but i did add some cumin and it was delicious, being my first non warm soup i thought i wasn't going to finish it but i was really REALLY surprised. only down side is that it was a little rough on my tummy but I'll get used to it. thank you!

chocolatestRAWberry

Feb 09, 2010

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I took out the celery, didn't have any red pepper, added tomato, and substituted cilantro for the basil. Gave it more of a tex-mex tast I guess. I also threw in a pinch of cumin, and paprika. This is a great recipe. Thanks!

nanamensah

Dec 13, 2009

1 vote
+
Vote up!
-
Vote down!

I've been making this soup with coconut milk instead. Take the water and meat of 2-3 young shaved coconuts and blend. Strain if you like, and make the soup according to the recipe, without the almond or cashew. Super yummy still! Maybe even better.

Top Voted

nanamensah

Nov 24, 2009

1 vote
+
Vote up!
-
Vote down!

I just heard about the almond thing today. What a shame.

I think any nutmilk would work...I like walnut, pecan, pine nut (expensive, I know) or any combination, but haven't tried them with this recipe. You might also try coconut milk, which is so so good for you as well!

Top Voted

shele24

Nov 23, 2009

6 votes
+
Vote up!
-
Vote down!

This sounds fantastic, especially w/ fall right around the corner.

Top Voted

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