September 12, 2010

Living Corn Chowder

On the way home from the gorge last weekend we picked up some peaches and some beautiful fresh corn.  Ours isn't quite ready in the garden.  I made a very fresh, lively corn chowder.  It's called living corn chowder because this is a cold, raw vegetable soup.   It's a  very refreshing summer treat. Most of the other ingredients were grown in my garden.

This recipe is a variation of Aiyah's Garden Living Corn Chowder, in the Blossoming Lotus, Vegan World Cuisine Fusion Cookbook.

Filtered water
3 cups fresh corn
1 C avocado
¼ cup diced fennel bulb
¼ cup diced onion
1 Tbl Shoyu, or to taste
1 tsp Ginger, peeled & minced
1 tsp Garlic, peeled & minced
1 tsp Sea salt, or to taste
1 tsp Fresh jalapeƱo, seeded & diced
¼ tsp black pepper
2 tsp Cilantro, minced
½ cup Red bell pepper diced

Place 2 cups of corn and all remaining ingredients except cilantro and red bell pepper in a blender and blend until smooth.  Add the remaining corn, bell pepper, and cilantro.  Serve chilled.

1 comment:

  1. Oh my goodness that sounds and looks amazing! YUM! Thank you so much for sharing!