I wanted to share this delicious corn chowder recipe before the sweet corn of summer completely disappears. It was one of my favorite recipes in a past Rawmazing flip calendar. If you haven’t eaten raw corn, you are going to be amazed by the flavor. It is so fresh, so alive! I don’t even like to eat cooked corn anymore.
This soup comes together quickly with a blender or food processor. The super nutritious pumpkin seeds give it a great boost and a fun crunch. Tomatoes, avocado and the southwest seasoning pop the flavor. I hope this recipe becomes one of your summer favorites.
They are a great source of magnesium, which is wonderful for your heart.
They are loaded with omega 3’s…the ones that vegans have more trouble finding but are really important.
They are a good source of zinc. Zinc is important for cell growth, and immunity.
They are anti-inflammatory, anti-diabetic, and contain tryptophan which helps you sleep.
Place 3 cups corn and almond milk in blender or food processor and process until sooth.
Place almonds and water in blender and blend until smooth.
Remove to nut-milk bag and strain.
I read this article and found it very interesting, thought it might be something for you. The article is called Raw Corn Chowder with Pumpkin Seeds, Tomato and Avocado and is located at http://rawmazing.com/recipe/raw-corn-chowder-with-pumpkin-seeds-tomato-and-avocado/.
I made this tonight using thawed frozen corn, and it was DELICIOUS! …and I love the extra chew with the pumpkin seeds Thank you for sharing.
Hi Susan. It isn’t summer anymore. Can I make this with organic non-GMO frozen corn kernels?
This is such a good combo of flavors, yum!