Raw Southwest Corn Chowder
While I was in Portland last month, farmers markets were having crazy sales on sweet corn. My friend came home with a bunch of cobs from work, and I set to work thinking of delicious ways to consume said corn. Since she has a dehydrator, thoughts of raw tortillas danced through my mind, but sometimes you just don’t want to wait for something as tasty as sweet corn.
We decided on a fantastic recipe from Judita Wignall’s book, Raw & Simple. My friend had graciously sent me her book knowing how much I’d love it. Judita’s book is colorful with beautiful photos and lovely food styling. Her raw food recipes are delicious, easy, and fast – I highly recommend them! Here, I’ve made a few changes to her recipe to make it according to my tastes.
I love the Double Roasted Tomato salsa made by Frontera. I put it on anything that it fits with. It has a smokey flavor that I just adore. Have you ever been to Chevy’s and tried their salsa? If you have, I bet you feel the way I do about it being the best salsa on earth (and if you don’t, what’s wrong with you?!). This salsa is the closest I’ve found to it, and it goes perfectly with this Southwestern soup.
Talk about an easy recipe! All this really involves is throwing a few corn cobs into a blender! Well… the corn cob kernels that is. It is incredibly quick, but has an amazing depth of flavor and luxurious texture. It is nice and filling as well, which many people unfortunately assume raw foods can’t be. If you would like it to be a warm soup, you may warm it up on the stove, but try to keep it under 115 degrees to keep all those amazing nutrients and live enzymes alive.
- 5 cups (or 5 ears) of fresh sweet corn, cleaned
- 1 clove garlic
- Juice from 1 lime
- 2 tsp sea salt
- 1 tsp cumin powder
- 1/4 tsp red pepper
- 1 tomato, diced
- 1/4 c. cilantro, chopped
- 1/4 c. red onion, chopped
- Use a knife to cut down the sides of the corn to remove the kernels, being careful not to cut too low. You want nice soft kernels without the hard root part.
- Use 4 cups of the corn to blend for the base of the soup, setting 1 cup aside.
- Add the corn, garlic, lime juice, sea salt, cumin, and red pepper to a blender and liquify.
- Add the remaining corn into the soup and mix.
- Add the toppings to individual bowls as desired.