I have tried many raw food recipes for corn chowder. Some were thin and runny and some were too spicy. Some not very sweet. I love a sweet and creamy corn chowder and I finally found what I think works best. Here are some insider tips and secrets to make it better and still make it super simple. Here’s how to make the perfect or better corn chowder.

I love easy recipes and ones that I can make in just a few minutes. Some raw recipes are complex, have too many ingredients, and you can slave away for an hour or two. This recipe can be made in just a few minutes if you have fresh raw almond milk on hand.

For this recipe you can use fresh corn. But that requires a lot of work and you have to cut all the kernels out of four ears of corn, which can take a long time. If you have corn in your garden or have access to a lot of corn, you may want to do this. You will find that you just can’t get enough of this corn chowder. In fact, the first time I made it I almost devoured all four servings at once.

I use a package of frozen organic sweet corn instead. I like the Trader Joe’s package. If you have a Trader Joe’s near you, buy it. You can also use it for delicious raw corn chips. If not, you can use the other brands available at Whole Foods or New Seasons or other whole foods markets. But be organic. It is not genetically modified (GMO). Also try to get candy corn.

Prepare the almond milk ahead of time or the night before. Assuming you know how to do it. I use 1 cup of almonds in 3 cups of water and sweeten with 1 tablespoon of agave nectar. You can do it the night before but you want it to be as fresh as possible. You will only use 2 cups.

The mashed corn in the recipe automatically thickens it. Avocados also help thicken the soup.

You can do this in a regular blender, but you need to make sure the corn has thawed and it may be a bit thicker than using a high speed blender. For a high speed blender like Vita Mix or Blendtec, you can use partially thawed corn.

Helen’s Easy Sweet Corn Chowder
4 cups fresh or frozen (fresh would be about 4 ears of corn) kernels (if frozen, thawed, or partially thawed)
2 cups of almond milk
1 ripe avocado
1/8 teaspoon cumin
2 teaspoons minced red onion…or you can use sweet or yellow Walla Walla onion
1/2 teaspoon sea salt

Put all the ingredients in a blender… corn, almond milk, avocado, cumin, onion and sea salt. Mix very well. Pour into soup bowls and serve or into a large glass Mason jar and refrigerate. The corn soup will last about 3 days or so. You can top with sliced ​​green onions if you have any, but you’ll find it’s not necessary. You can serve flax crackers with sunny pate.

Serve from 1 to 4 depending on how hungry you are! You don’t have to be a raw vegan, raw foodie, or vegan to fully enjoy this sweet and addictive soup. You’ll find you can do it all year long and you don’t have to wait for the corn to be harvested. This is one of my raw food recipe staples and I serve this easy sweet corn chowder to friends and family and myself often.