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Spicey Corn Chowder FTR

Spicy Corn Chowder

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

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)

Method
 

  1. 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.
  2. 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.
  3. Mound the reserved kernels from 2 ears of corn into each of the two serving bowls.
  4. Ladle the blended chowder mixture carefully around the mounds. Garnish with freshly snipped chives and a dusting of smoked paprika.