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