Your whole food, plant-based life.

Raw Corn Chowder with Pumpkin Seeds, Tomato and Avocado

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

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


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  1. Wanda wrote on January 5, 2016

    I made this tonight using thawed frozen corn, and it was DELICIOUS! …and I love the extra chew with the pumpkin seeds Thank you for sharing.

    • Susan wrote on January 5, 2016

      I am so glad you liked it, Wanda! It is a favorite of mine, too. Thanks so much for letting me know! xo

  2. Anne wrote on November 2, 2015

    Hi Susan. It isn’t summer anymore. Can I make this with organic non-GMO frozen corn kernels?

    • Susan wrote on November 2, 2015

      Of course! Some frozen corn is not raw. And do try it with fresh corn when you can. 🙂

  3. being chef wrote on September 15, 2015

    This look really amazing. I am defiantly gonna make it. looking forward for more form your site.

  4. Aubrey wrote on September 4, 2015

    This is such a good combo of flavors, yum!


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