Raw Sweet Corn and Cashew Chowder
Recipe from Food & Wine

Not only is yellow corn a good source of vitamin B, magnesium, and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A-rich spinach or soft lettuce to the chowder. "Then it becomes part-soup, part-salad," she says.


Raw Sweet Corn and Cashew Chowder
Frances Janisch

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Servings: 4
Prep Time: 15 mins
Total Time: 15 mins
Related Categories: Chowders, Corn Chowder, Soup
 
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Ingredients
  • 3 1/4  cups
    fresh yellow corn kernels, from 4 large ears
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  • 2  cups
    water
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  • 1/2  cup
    raw cashews
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  • 6  tablespoons
    extra-virgin olive oil
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  • 1 
    small garlic clove
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  • 2  teaspoons
    kosher salt
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  • 1 1/2  teaspoons
    chopped cilantro leaves
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  •  
    Freshly ground pepper
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Directions
1.
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic, and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro, and a sprinkle of pepper, then serve.

MAKE AHEAD
The corn chowder can be refrigerated overnight.
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