Fresh Corn Chowder Raw Food Recipes

FRESH SUMMER CORN CHOWDER

Steps:

• Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob.
• Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob.
• Season chowder with cilantro and pepper and serve.

FRESH CORN CHOWDER

Steps:

• Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

CORN CHOWDER (RAW FOOD)

Steps:

• Into a blender, put 1 cup of corn & the almond milk, blending together until smooth.
• Remove from blender container & add remaining corn & cayenne pepper.
• Refrigerate to allow flavors to mingle, & then serve.

CORN CHOWDER

Steps:

• Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
• Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

SMOKY FRESH CORN CHOWDER

Steps:

• Heat a heavy soup pot over medium heat. Add the bacon and fry until crisp. Remove bacon and reserve, leaving the drippings.
• Add the onion and cook, stirring, until translucent, about 8 minutes. Add the garlic and corn, salt lightly, and cook, stirring, for 2 minutes.
• Using a box grater, grate the corn cobs over the soup to extract the starchy pulp.
• Add the chicken stock and bring to a near boil. Simmer the soup until the corn has lots its raw taste, 8 to 10 minutes.
• Whisk the cream and flour together in a small bowl. Add to the soup and heat for 10 minutes, under salting the soup slightly, to taste.
• Stir the cheese into the soup, in a couple of batches, until it melts. Stir in the mustard and season with pepper.
• Serve hot, garnished with crumbled bacon.

FRESH CORN CHOWDER

Steps:

• Melt butter in soup pot.
• Cook onions and peppers over low heat until soft, 7 to 10 minutes.
• Add corn.
• Cook 4 to 5 minutes more.
• Stir in potatoes and parsley, cook 3 minutes more.
• Whisk flour with a little milk.
• Stir into soup.
• Add remaining milk and cream.
• Bring to a boil.
• cover and reduce heat, simmer for 45 minutes, stirring often.
• Season to taste with salt, pepper and tabasco.
• Serve immediately.

FRESH CORN CHOWDER

Steps:

• Bring potato and water to boil in medium saucepan.
• Reduce heat; cover and simmer for 10 minutes until juts tender.
• Melt butter over medium-low heat in large saucepan.
• Add onion and salt; cook for 5 minutes.
• Add cooked potatoes with liquid, red pepper, corn, basil, thyme and pepper.
• Reduce heat to low, cover and simmer for 5 more minutes.
• Transfer half the soup (2½ cups) to a blender and puree until smooth.
• Return puree to saucepan.
• Add milk, peas and spinach and simmer until heated though.
• (DO NOT BOIL).

FRESH CORN CHOWDER

Steps:

• Place bacon in soup ot ant sautee over med-low heat until fat is rendered and it starts to crisp, 10-15 minutes.
• Meanwhile, slice kernals from corn cob and reserve both.
• Once bacon is ready, pour off all but 2 T of fat, leaving bacon and drippings in pot.
• Add the onion and celery and cook until slightly browned and tender, 10 minutes or so.
• Add corn cobs, milk and potatoes to pot, making sure to fully submerge the cobs in the milk.
• Bring to a boil, then reduce to simmer.
• Cover and simmer for 10-15 minutes or until potatoes or tender, then remove cobs.
• Add corn kernels, salt and pepper and gently simmer until corn is tender, about 5 minutes.
• Remove about 1 and a half cups of solids from soup and puree until smooth.
• Add puree back to soup with the butter and let stand until butter is melted, then stir.

FRESH CORN CHOWDER

Steps:

• Puree the almond milk, 2 cups of the corn kernels, 3/4 of the avocado and salt in a blender until smooth. Chill before serving.
• To serve, ladle into bowls, garnish with the remaining corn and avocado, and sprinkle with cracked black pepper.