With summer around the corner, this corn chowder is absolutely perfecttly fresh, crispy and light not to mention extremely quick to put together and of course super delicious! Just what we need right?
Corn Chowder
Serves 4
Chowder
3 cups fresh corn kernels (I figured that 1 corn is almost the equivalent of 1 cup of kernels)
1/2 - ¾ cup walnuts or cachew (not salted)
3/4 extra virgin olive oil
1-2 garlic cloves, roughly chopped
1 tsp celtic salt
2 1/2 cups almond/rice milk or water
Chowder Toppings
1 cup corn kernels, reserved from above
1 avocado, chopped in 1/2 inch cubes
1 bunch cilantro leaves, chopped
Dash cayenne pepper or chipotle pepper or paprika
From the 3 cups of kernels, reserve 1 cup for dressing the chowder. Put all remaining ingredients in your food processor and blend until smooth. Transfer chowder to bowls and dress with the reserved corn kernels, the avocado cubes, the fresh cilantro and sprinkle with a dash of cayenne peper.
Serves 4
Chowder
3 cups fresh corn kernels (I figured that 1 corn is almost the equivalent of 1 cup of kernels)
1/2 - ¾ cup walnuts or cachew (not salted)
3/4 extra virgin olive oil
1-2 garlic cloves, roughly chopped
1 tsp celtic salt
2 1/2 cups almond/rice milk or water
Chowder Toppings
1 cup corn kernels, reserved from above
1 avocado, chopped in 1/2 inch cubes
1 bunch cilantro leaves, chopped
Dash cayenne pepper or chipotle pepper or paprika
From the 3 cups of kernels, reserve 1 cup for dressing the chowder. Put all remaining ingredients in your food processor and blend until smooth. Transfer chowder to bowls and dress with the reserved corn kernels, the avocado cubes, the fresh cilantro and sprinkle with a dash of cayenne peper.
