Quick Raw Corn Chowder

July 10, 2011 at 11:07 pm 20 comments

To me, corn screams summer and when sweet corn went on sale this past week, I was all over it! I have been incorporating corn into a variety of dishes, from simply grilling the cobs and slathering them with butter to making a corn salsa or adding them into a sauteed veggie side…I love it all!

My favorite though is this incredibly simple corn and avocado soup I’ve been enjoying during the heat of the day. It takes about 5 minutes total to prep and serve this light dish for lunch and then I have leftovers for the following day or two. The avocado makes for a creamy base and the sea salt and lime really bring out the sweetness of the corn.

You could also serve this soup in smaller portions in a martini glass for a summer appetizer or light start to a meal. I enjoy the rustic texture of the corn but feel free to strain the soup or press through a chinois prior to serving if you would prefer a smoother consistency.

Quick Raw Corn Chowder

Ingredients

3 ears of corn, husked and silk removed
1 avocado , coarsely chopped
3 Tbsp extra virgin olive oil
juice from 1/2 lime
1 small jalapeno, seeded and deveined, chopped
1 1/2 tsp sea salt (don’t leave out the salt, it makes a huge difference! Decrease if you aren’t a salt fan)
1 2/3 cup cold water

Serving ideas
sour cream and plain yogurt
chopped avocado
chopped jalapeno
chopped cilantro leaves
slice of lime

Directions

1. Place one ear of corn tip-down in the center of a large bowl and hold upright with one hand. With a knife, cut off corn kernels from top to bottom. Repeat with remaining two ears and set aside 1/4 cup corn kernels. Once you have removed all of the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting remaining pulp and “milk” (the remaining juice in the kernels) in the bowl.
2. Transfer kernels, corn “milk” and pulp to a blender. Add remaining ingredients and blend for 1 minute or until well combined. Pour in bowls, garnish with the set-aside corn kernels along with desired toppings (I sprinkle mine with ground pepper, chunks of avocado and a bit of diced jalapeno) and serve immediately, or you can chill until ready to serve. Leftover soup will keep for about two or three days.

This recipe is featured at Slightly Indulgent Tuesdays at Amy’s Simply Sugar and Gluten Free blog this week!

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Entry filed under: Gluten Free, Lunch, Refined Sugar Free, Soups and Salads, Vegan, Vegetarian. Tags: , , , , , , .

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20 Comments Add your own

  • 1. Lindsay  |  July 11, 2011 at 5:54 am

    Yum! This looks great – it sounds so good served chilled!

    Reply
  • 2. Jen  |  July 11, 2011 at 8:06 am

    In the list of ingredients, there’s avocado but not any milk. Then in the directions, you use milk and no avocado! I’m assuming this is an either/or type of recipe, considering they would both serve as a creamy base. It looks truly delicious…I really want to make it! Fresh corn is the best!

    Reply
    • 3. naturalnoshing  |  July 11, 2011 at 8:45 am

      Sorry for the confusion! The milk is the juice left in the corn cob once you cut off the kernels, or its leftover corn juice :) So you scrape all the goodness from the cob and then basically add the rest of the ingredients to the blender (including the avocado). I am sure you could use milk instead of water for a creamier base but I haven’t tried this, let me know if you do :)Hhope this helps clarify a bit, I revised the instructions to be a little more clear – thank you!!!

      Reply
  • 4. Sonia The Healthy Foodie  |  July 11, 2011 at 6:40 pm

    This sounds amazing! I can’t wait for corn to go on sale just so I can try this! Mind you, when corn goes on sale here, it means summer is over, so in a way, I’m not looking forward to it. But just like you, I am a huge fan of corn. I love corn so much, I could have it every day when it’s in season, and corn season is way too darn short! Oh, how I wish we could have it year ’round.

    And one more dish for my Must Try List!

    Reply
    • 5. naturalnoshing  |  July 12, 2011 at 9:50 am

      I could eat it everyday too – so many good uses! Sad that corn for you means the end of summer :( I do love fall and all its wonderful flavors! I’ll hold onto summer as long as I can though!

      Reply
  • 6. Michelle Benoit (ChocolateCentral)  |  July 11, 2011 at 9:02 pm

    Sounds and looks delish. It is so healthy too with that avocado thrown in. Its so easy to prepare too. I live in corn country – MEXICO! In fact, I live right next to a corn field. I’ll be making your recipe for sure. Thank you.

    Reply
    • 7. naturalnoshing  |  July 12, 2011 at 9:29 am

      SO jealous you live next to a corn field! I LOVE corn and would use it all the time if it was in my backyard :) Enjoy the recipe!

      Reply
  • 8. prettyhungrygirl  |  July 11, 2011 at 9:59 pm

    This sounds SO refreshing. I’m definitely bookmarking this recipe. Thanks!

    Reply
  • 9. Charissa  |  July 12, 2011 at 10:31 am

    Ooh, looks fantastic! I have made something really similar before from Ani Phyo`s book! So good!

    Reply
  • 10. Karolyn  |  July 12, 2011 at 1:08 pm

    I made your recipe this morning–it is delicious! I’ll be linking to your page–thanks for posting! :)

    Reply
    • 11. naturalnoshing  |  July 12, 2011 at 1:30 pm

      I am glady you enjoyed it! :) Your minty salad with peaches looks SO good! I am putting this is on my must-make list!

      Reply
  • 12. Kasey  |  July 12, 2011 at 8:15 pm

    Corn screams summer to me, too. I have yet to make corn soup – now I am inspired!

    Reply
  • 13. Bean  |  July 12, 2011 at 11:11 pm

    I love how this corn chowder is raw! Do you think that my husband would notice? LOL.

    Reply
    • 14. naturalnoshing  |  July 13, 2011 at 10:04 pm

      Haha, if you can sneak it by your hubby let me know! :)

      Reply
  • 15. ModCloth Blog » Blog Archive » Tweet Summertreats!  |  July 14, 2011 at 11:01 am

    [...] + Math.random(); $("#post-37664 .retweet").append(myscript); }); Natural Noshing’s Raw Corn Chowder, First Look, Then Cook’s Stuffed Zucchini with Cheesy Breadcrumbs, J3nn’s Lump Crab [...]

    Reply
  • 16. Quick Raw Corn Chowder | The Healthy Foodie  |  August 3, 2011 at 7:11 pm

    [...] my excitement when I got this beautiful recipe from Nora at Natural Noshings, delivered right to my inbox! I couldn’t wait to get my hands on [...]

    Reply
  • [...] Natural Noshing’s Raw Corn Chowder, First Look, Then Cook’s Stuffed Zucchini with Cheesy Breadcrumbs, J3nn’s Lump Crab [...]

    Reply
  • 18. Valene  |  January 24, 2012 at 9:35 pm

    This sounds great! Thanks for the recipe :) Here in Singapore we have fresh sweetcorn all year round :D

    Reply
    • 19. naturalnoshing  |  January 25, 2012 at 11:27 am

      I hope you enjoy it Valene! Oh how I wish we had fresh corn year round – SO good! :)

      Reply
  • 20. Whitney Beasley  |  May 26, 2012 at 1:31 pm

    I have 5 ears of fresh corn in my fridge. I’m making this today!

    Reply

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