Raw Corn Chowder with Pumpkin Seeds, Tomato and Avocado

Susan | September 3, 2015

I wanted to share this delicious corn chowder recipe before the sweet corn of summer completely disappears. It was one of my favorite recipes in a past Rawmazing flip calendar. If you haven’t eaten raw corn, you are going to be amazed by the flavor. It is so fresh, so alive! I don’t even like to eat cooked corn anymore.

This soup comes together quickly with a blender or food processor. The super nutritious pumpkin seeds give it a great boost and a fun crunch. Tomatoes, avocado and the southwest seasoning pop the flavor. I hope this recipe becomes one of your summer favorites.

Why We Love Pumpkin Seeds

They are a great source of magnesium, which is wonderful for your heart.
They are loaded with omega 3’s…the ones that vegans have more trouble finding but are really important.
They are a good source of zinc. Zinc is important for cell growth, and immunity.
They are anti-inflammatory, anti-diabetic, and contain tryptophan which helps you sleep.

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Raw Corn Chowder with Pumpkin Seeds, Tomato and Avocado

SERVES 4

Soup

5 cups fresh corn (about 4-5 ears) divided
1 cup fresh almond milk (recipe follows)
1 teaspoon smoked paprika
1/2 teaspoon cayenne powder
pinch himalayan salt and fresh ground pepper
1 cup pumpkin seeds
1 tomato, chopped
1-2 avocados, cubed

Place 3 cups corn and almond milk in blender or food processor and process until sooth.
Add remaining corn and pulse just to break down additional kernels. You want the soup to be chunky.
Pulse in smoked paprika, cayenne powder, salt and pepper.
Top each bowl with 1/4 of the pumpkin seeds, tomato and avocado.