It’s corn season! This smoky, spicy corn chowder is one of my favorites.
Raw Corn Chowder
- Prep Time15 min
- Yield1 serving
Ingredients
- 1 ear of corn, husked and silk removed
- ½ avocado , coarsely chopped
- 1 T extra virgin olive oil
- juice from ¼ lime
- ¼ small jalapeno, seeded and deveined, chopped
- 1 T onion
- ½ chipotle pepper in adobo
- 1 clove garlic
- 1 T extra virgin olive oil
- 1½ t sea salt
- ½ c cold water or more as needed
- 1 T fresh cilantro, chopped
Instructions
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.
2
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.
3
Transfer kernels, corn “milk” and pulp to a blender. Add remaining ingredients and blend for 1 minute or until well combined.
4
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.
