Sweet Corn Chowder
"Ani's Raw Food Kitchen" by Ani Phyo
Makes: 4 servings
3 ears sweet corn
3/4 cup walnuts
3/4 cup extra-virgin olive oil
1 clove garlic
1 tsp sea salt
2 cups water
1 cup corn kernels, set aside form above
1 avocado, diced
1/3 bunch cilantro leaves
1 tsp cracked black pepper
Set aside 1 cup corn kernels to use as chowder topping.
Blend remaining corn, walnuts, oil, garlic, salt, and water until smooth.
To serve, pour chowder into four bowls. Top each with corn, avocado, cilantro, and a pinch of cracked black pepper.
Chowder base with toppings will keep for one day. Chowder base will keep for two days, and toppings will keep for one day in the fridge when stored separately.
Note: If you want to lower the fat content: use 1/2 of the walnuts and oil, avocado. Or just just one ingredient.