Raw Vegan Corn Chowder

  • Vegetarian
  • Vegan
  • Raw
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender

This raw corn chowder is simple, fresh, delicious, and takes less than 10 minutes to throw together. This little soup is a lifesaver when you come home and need a quick healthy meal without a lot of fuss. Best of all, it is extremely versatile. It can be served hot or cold in summer or winter, and can be dressed up with all kinds of fresh veggies.

I like to serve this soup as a small starter in the summer topped with fresh corn and cilantro. For the best flavor, chill the soup in the fridge for a couple of hours to allow the bouquet of flavors to bloom.

To serve the soup warm, run your high-speed blender for a couple of minutes until the friction heat of the blades slightly warms the soup. You don't want to serve this piping hot or you'll destroy the valuable digestive enzymes. Overheating the soup also changes the delicate flavor. If you don't have a high-speed blender, gently warm the soup on a small saucepan on the lowest heat until just warm.

Either way, this soup is simple and scrumptious!

Raw Vegan Corn Chowder

Raw Vegan Corn Chowder

Serves 410 MINS
  • 1 cup (240ml) raw coconut water or filtered water
  • 4 cups frozen corn, defrosted
  • 1 medium yellow bell pepper, roughly chopped
  • 1/4 cup finely chopped fresh cilantro, plus more to serve
  • 1 tablespoon diced yellow onion, plus more to taste
  • 1 tablespoon fresh lime juice, plus more to taste

  • 1 teaspoon minced garlic (1 clove)
  • 1 teaspoon Celtic sea salt, plus more to taste
  • 1/8 teaspoon red pepper flakes, plus more to taste
  1. Throw the water, 2 cups of the corn, the bell pepper, lime juice, cilantro, onion, garlic, salt, and pepper flakes into your blender, and blast on high for about 30 seconds until smooth and creamy. Tweak the lime juice, onion, salt, and pepper flakes to taste.
  2. Stir in the remaining 2 cups of corn, and serve garnished with cilantro.

Photo by Trent Lanz; styling by Alicia Buszczak




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