Raw Sweet Corn and Cashew Chowder
from Ani Phyo, Food & Wine Magazine, June 2008
15 minutes, 4 servings
3 1/4 cups fresh yellow corn kernels (from 4 large ears)
2 cups water
1/2 cup raw cashews
6 Tbsp extra-virgin olive oil
1 small garlic clove
2 tsp Kosher salt
1 1/2 tsp chopped cilantro leaves
Freshly ground pepper
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.
Make Ahead: The corn chowder can be refrigerated overnight.
One Serving: 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carbs, 4 gm fiber
The soup was good, tasting very fresh, sweet and clean. I think I would up the amount of corn and reduce the amount of water a bit when making it again as it seemed a little thin to me. I also liked it more once it had chilled in the refrigerator a bit--I like my cold soups cold. I could see making this for a summer dinner party and serving it in small juice glasses or even shot glasses as it feels fairly rich and a little goes a long way.