Raw Corn Chowder
 
Prep time
Total time
 
Recipe type: raw
Serves: 4
Ingredients
  • 3 ears of corn, husked and silk removed
  • 2 tsp chia seeds
  • 1 avocado , coarsely chopped
  • juice from ½ lime
  • 1 small jalapeno, seeded and deveined, chopped
  • 1½ tsp sea salt (don’t leave out the salt, it makes a huge difference! Decrease if you aren’t a salt fan)
  • 11/2 cup cold water
  • 1 tbsp extra virgin olive oil
  • ¼ cup walnuts, chopped very finely
Instructions
  1. Place one ear of corn base down in the center of a large plate and hold upright with one hand. With a sharp knife, cut off corn kernels from top to bottom. Transfer corn kernels to blender bowl. Do same for the remaining corn. 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 plate. Add to corn kernels in blender bowl.
  2. Add remaining ingredients, except for the walnuts, and blend for 1 minute or until well combined. Add walnuts and blend for an extra 10 seconds, just to distribute them.
  3. Pour in bowls and serve immediately, or you can chill until ready to serve.
  4. Leftover soup will keep for about two or three days.
Recipe by The Novice Housewife at https://novicehousewife.com/2012/10/14/and-its-here-day-7-of-going-raw/