Recipe: Summer Corn Chowder

Author: Janace Bubonia, Hamama Friends Group

Prep Time: 5 Minutes

Cook Time: 0 Minutes

Makes: 1-2 servings

“I love a cold soup in the summer that is refreshing. The taste of raw corn is so sweet and delicious. When I was growing up, I remember picking fresh corn and eating it right there in the garden. So fresh and delicious. This recipe is gluten-free and oil free.” - Janace B.

• 2 ¼ cups raw corn cut off the cob (approximately 2 cobs) –Reserve ¼ cup to mix in after blending 
• 1 scallion -Reserve the green portion for garnish
• ¼ cup of coconut water or filtered water
• ¼ cup chopped celery 
• Fresh ground black pepper to taste
• Microgreens to garnish - I used Hamama cabbage microgreens 

1. Add coconut water, 2 cups of corn (cut off the cob), chopped celery, white portion of the scallion to the blender. 
2. Blend until smooth (30 seconds to 1 minute). Finely chop the green portion of the scallion. 
3. Add corn blend into a serving bowl and top with reserved corn, chopped scallion, fresh cracked black pepper and cabbage microgreens . 
4. For a flavor twist you can additionally garnish with fresh cilantro or parsley and 5 grape tomatoes quartered.
5. Enjoy immediately or chill for an hour.