I really do have a soft spot for hearty soups, even raw ones. This is a lovely way of making a thick raw corn chowder that whips up fast. Use as a side or for a light lunch, a bowl of this corn chowder would fit the bill. It’s served cold or room temperature but with a little spicy heat from the cayenne.
- 5 cups corn kernels
- 1 cup raw almond milk
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1 cup raw pumpkin or sunflower seeds
- 1 tomato, chopped (optional)
- 1 avocado, diced (optional)
Split up the corn and put about 3 cups of it into a blender along with the almond milk. Give it a spin until it’s mixed and smooth. Now add the last of the corn, and just pulse briefly so you have some chunks in the mix. Stir in your spices and serve out into bowl.
Top each serving with about a 1/4 cup of seeds and a garnish of tomato and avocado if you wish.