Tuesday, August 9, 2011
3¼ cups fresh or cooked yellow corn kernels (from 4 large ears)
2 cups water
½ cup raw almonds
6 tablespoons extra-virgin olive oil
1 small garlic clove
2 teaspoons kosher salt
1½ teaspoons chopped cilantro or parsley leaves
Freshly ground pepper
1. In a blender, combine 2¼ cups of the corn with the water, almonds, olive oil, garlic and salt and puree until smooth. If using a Vitamix, blend for a total of 5 minutes or until steaming. Otherwise, heat soup in a pot on medium heat.
2. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.
MAKE AHEAD The corn chowder can be refrigerated overnight.