Raw Corn Chowder

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This is my favorite raw soup - Corn Chowder. Corn is one of my biggest food sensitivities. I have to try to stay away from cooked corn and corn products like cornstarch, corn syrup, citric acid, and xanthan gum. But raw corn is a different story. I have long felt that if I have senstivities to a food it is because I lack the enzymes to break down that food. Where can I find those enzymes? In the raw form of that food. I know this doesn't necessarily go for all sensitivities - I'm not telling someone who blows up from a little bit of some food to try it raw. But if the sensitivities produce mild reactions, you may want to give it a try. It seems to be working for me.

Anyway, on to the soup...I start the night before by putting a cup or so of raw cashews to soak. The next morning I start making the soup by making corn milk. Corn milk? Well, I make it just like nut milks, so I call it corn milk. I take 2 or 3 cups of corn cut right off the cob, throw it in the blender, add water until it is about an inch or two over the corn, and blend, blend, blend. Then I take a bowl with a colander inside and line the colander with a clean loose-weave cloth that I only use for making nut milks. I take the blended corn and water and pour it into the lined colander, wait a minute or two for most of the milk to drain through, and then squeeze out the excess.

I rinse my blender and then rinse and add the soaked cashews. I add enough corn milk to cover, and blend until smooth. I add more corn milk and an avocado or two, depending on the size and your taste, and blend again until smooth. I add a little red pepper paste and/or some sweet red pepper juice (just a little) and just a little onion. Then add the rest of the corn milk and blend. Now I add some sea salt to taste and throw in some finely-diced onion and some corn just cut off the cob. Throw on a dash a chili powder if you like, and ENJOY!!!

The yellow from the corn milk, the green from the avocado, and the red from the peppers will make your cream base a lovely beige color, much like a conventionally-made cream-based soup. (You can adjust the color and taste by adjusting the amounts of  corn milk, avocado, and peppers.) If you like, you can leave out the soaked cashews and just go with an extra avocado for thickening. You can also make your corn chowder from almond milk rather than corn milk if you like, and you can add in other veggies and herbs, like diced red and green peppers, diced jicama, chopped green onion, cilantro - whatever.