Corn Chowder

Corn Chowder

Mmm-mmm, it’s corn chowder season! This bright and beautiful soup comes together lickety-split and is creamy and delicious without a drop of dairy. As a bonus, yellow corn is a good source of vitamin B, magnesium and thiamin, and carotenoids. So pull up a chair and start shucking. Chowder is on the menu today!

1 cup almond milk
3 cups corn kernels (about 3 cobs)
½ avocado,
2 green onions, cut to the green
1 ½ tablespoons lime juice
1 garlic clove
½ teaspoon salt

Dash of chipotle powder and cumin
Couple of turns of black pepper

Garnish: corn kernels

  1. Shave kernels off cob.  Reserve a few for garnish.
  2. Toss all the ingredients in a high-powered blender until smooth. Adjust flavors to taste.
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