|
Recipe by:Juliane Porter
|
Spicy Corn Chowder
Prep:20minTotal:20minServes:2
Ingredients
- 6sweet corn(organic, make sure it’s fresh, no more than 24 hours out of the field)
- 1/2cupalmond milk(or sub filtered water, add additional liquid beyond 1/2 c, slowly, til reach desired consistency, I’ll guide you thru this below)
- 2hot 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)
| Directions |
|
- 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.
|
Ingredients
|
|
|
Directions
|
Notes
