On our return, we got busy whipping up a feast: mixed green salad with Tomato-Tahini Dressing, carrot, parsnip and zucchini pasta served with Sprouted Almond Sauce and marinated Portobellos, and the following Corn Chowder which is to live for. Sooo creamy and delicious!
Cheezy Corn Chowder
Posted by Snowdrop on Raw Freedom Community
1 c corn kernels
1 clove garlic
1 T onion
1/4 c cashews
2 T nutritional yeast
4 baby carrots (or 1 regular one)
1/4" ring of red pepper
2 T olive oil
1/2 - 1 t psyllium (depending how thick you wish chowder to get)
1 t cumin
1/8 t nutmeg
1 T parsley
1/2 t salt
Ground pepper to taste
2 c water
Blend in hi speed blender till very creamy.
1/4 c more corn kernels
1 T parsley
Warm up on stove till warm enough to eat.
Bowl up and garnish with additional minced parsley & fresh ground pepper.
Snowdrop's Note: You can use fresh or frozen corn -I used frozen today because it is winter and there is no fresh corn available. I didn't use miso, but a light miso would easily replace the salt & add a deeper dimension of flavor.
Carmella's Note: I didn't change a thing to the recipe and it turned out fabulously!