Recipe: Summer Corn Chowder
Author: Janace Bubonia, Hamama Friends Group
Prep Time: 5 Minutes
Cook Time: 0 Minutes
Makes: 1-2 servings
Summer Corn Chowder
If you’re looking for a cool summer soup, this corn chowder is it! Not only is the corn deliciously sweet, but it takes only minutes to make and is gluten and oil free! Doctor it up or leave as is, it’s amazing either way!
“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.
Ingredients:
- 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
Instructions:
- Add coconut water, 2 cups of corn (cut off the cob), chopped celery, white portion of the scallion to the blender.
- Blend until smooth (30 seconds to 1 minute). Finely chop the green portion of the scallion.
- Add corn blend into a serving bowl and top with reserved corn, chopped scallion, fresh cracked black pepper and cabbage microgreens .
- For a flavor twist you can additionally garnish with fresh cilantro or parsley and 5 grape tomatoes quartered.
- Enjoy immediately or chill for an hour.
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