If you have not experienced raw corn off the cob before, get ready for a good time. It lends an unforgettable creaminess to this soup, especially when blended with the soaked macadamia nuts. Corn, or maize, was first grown in the Americas in prehistoric times. Since then it’s been growing, and growing, and is now the largest cultivated crop in the Americas. Serve with Raw Creme Fraiche or Red Pepper Cream, recipes for which are available in The 30-Minute Vegan’s Soup’s On!.
1/2 cup chopped raw macadamia nuts or cashews
3 cups corn, fresh off the cob
1 1/4 cups water
1/2 cup diced red onion
1 small clove garlic
1/4 cup diced celery
2 tablespoons freshly squeezed lime juice
1/2 teaspoon seeded and diced hot chile pepper (see the Scoville Chart on page x)
1 teaspoon sea salt, or to taste
1/2 teaspoon ground turmeric, optional
1/8 teaspoon ground black pepper
1/4 teaspoon chile powder, try chipotle
2 tablespoons flaxseed or hempseed oil, optional
2 teaspoons minced fresh dill
1/2 cup diced red bell pepper
Black sesame seeds
1. Place the macadamia nuts in a bowl with ample water to cover and soak for 20 minutes.
2. Meanwhile, place 2 cups of corn, and all of the remaining ingredients except the dill, red bell pepper, and black sesame seeds, in a large blender.
3. Drain and rinse the macadamia nuts well. Transfer to the blender and blend until creamy. Transfer to a bowl. Add the remaining cup of corn, and dill, and mix well. Garnish with red bell pepper and black sesame seeds before serving.
For Indian Corn Chowder, replace the dill with cilantro, add 2 teaspoons curry powder, 1 teaspoon of ground cumin, and replace the dill with cilantro.
For Italian Corn Chowder, replace the dill with 2 tablespoons chiffonade basil, 1 tablespoon finely chopped flat-leaf parsley, 1 teaspoon minced fresh oregano, and 1/2 teaspoon fresh thyme.