Spicy Corn Chowder

Name: Spicy Corn Chowder
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: American
Ingredients: 6 sweet corn ((organic, make sure it’s fresh, no more than 24 hours out of the field)); 1/2 cup almond milk ((or sub filtered water, add additional liquid beyond 1/2 c, slowly, til reach desired consistency, I’ll guide you thru this below)); 2 hot red pepper ((or use a tiny dried tabasco from last year’s garden)); chives ((freshly snipped, chopped & reserved for garnish)); smoked paprika ((reserved for garnish, if you’re a stickler for 100% raw use unsmoked))

Posted on June 20, 2015 by Juliane Porter in Soups

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Serves

Level

Easy

Ingredients

Ingreds.

Total

20min

Corn chowder, with a kick! Corn gets a bit of a bad reputation these days what with all the weird stuff we do with it now. But there’s all kinds of wonderful, wholesome healthy stuff we can do with it, too! Here’s one of them.

Spicy and sweet is one of life’s most pleasant and complex combinations. With some creamy almond milk bringing in the texture, this raw take on corn chowder will have you channeling your inner East Coaster.

To properly enjoy this delectable meal, be sure to loudly exclaim the words “corn chowder”, but make sure you pronounce it chow-dah!

Ingredients

6 sweet corn (organic, make sure it’s fresh, no more than 24 hours out of the field)
1/2 cup almond milk (or sub filtered water, add additional liquid beyond 1/2 c, slowly, til reach desired consistency, I’ll guide you thru this below)
2 hot red pepper (or use a tiny dried tabasco from last year’s garden)
chives (freshly snipped, chopped & reserved for garnish)
smoked paprika (reserved for garnish, if you’re a stickler for 100% raw use unsmoked)

Servings:

Units:

Directions

Prep

20 min

Total

20 min

Place a kitchen towel over your cutting board and slice the corn off the cob with a sharp knife. The towel is a great trick to prevent the kernels from bouncing all over the kitchen. Reserve 2 ears worth of kernels and set aside.
Place remaining 4 ears worth of kernels into high speed blender along with 1/2 cup almond milk (or filtered water depending on what you’re using) and a dash or two of your favorite hot, red pepper. Buzz it up til thoroughly combined. Taste to check & adjust seasoning/consistency. You’ll probably need to add a touch more liquid til you reach your exact consistency. I start with 1/2 cup so as to not add too much too soon. This is a cream of corn chowder after all.
Mound the reserved kernels from 2 ears of corn into each of the two serving bowls.
Ladle the blended chowder mixture carefully around the mounds. Garnish with freshly snipped chives and a dusting of smoked paprika.