Wednesday, June 23, 2010

Retro to Raw/Tribute Recipe: Corn Chowder

First of all, I have to dedicate this recipe to my awesome friend Mark who recently got me thinking about Chowder; asking how I would prepare it - Addicted to Veggies style of course. So thank you Markie-poo! You rock!
Second - I'd like to give a shout out to my favorite Cookbook Author Meta Givens for helping me with this dish, since I've never actually made 'real' Chowder before. Not to mention I can't remember the last time I've even tried the creamy hearty soup. Meta's Modern Encyclopedia of Cooking (volumes I & II) will forever be my go-to books for recipe help and inspiration.
You can prepare this chowder in either a food processor or high-speed blender. In this recipe I will specify the correct amount of water for both methods of pureeing. This recipe yields roughly 2 - 3 servings. Also - while there are 3 steps in this recipe, please don't be intimidated! They are all very simple and easy.
Corn Chowder
Step 1. Plain Chowder
1 c Macadamia Nuts
1 c Zucchini - peeled and chopped
1/2 c Corn (you can use fresh or frozen)
1/4 c Mushroom (Crimini or Shiitake) - chopped
1 tsp Apple Cider Vinegar
Sea Salt to taste
High Speed Blender: 1 c Water
Food Processor: 1/2 to 3/4 c Water
In your high speed blender or food processor  puree the above ingredients until whipped and creamy --- 
Food Processor puree time: 2-3 minutes. Stopping to scrape down the sides as needed. Add 1/2 c water first, and 1/4 c more water if needed. Puree an additional 2-3 minutes until very creamy.
High Speed Blender time: 2-3 minutes on high, until creamy and hot.
Step 2. Flavoring the Plain Chowder:
1 Tbsp Onion powder
1 tsp Kelp Granules
1 tsp Ground Celery Seed
1 tsp dried Parsley
Black Pepper to taste
Add all of the above into your food processor or high speed blender (with the Plain Chowder) and pulse 5 to 10 times until evenly mixed. 
Step 3. Chowder Ingredients:
1 c Corn 
1/4 c Celery - chopped well
1/4 c Carrot - chopped well
Toss in a bowl with a dash of Sea Salt and cracked Black Pepper. You can opt to heat these ingredients in your dehydrator if you'd like.
Mix your Chowder AND ingredients together, and serve with a dash of Kelp Granules. Ohmydearsweetgoodness...this is GOOD. I really hope you guys try this one!
Cheers to yummy eating!



  1. This looks amazing. I'll have to whip up a batch in Big Bertha! ;)

  2. What tasty looking chowder! I love the use of mac nuts in it. I love mac nuts and we have easy access to them here in Hawaii. I am following your blog now. Check mine out and follow if you like :)

  3. Hey Carissa!
    Thank you for the comment! Your blog looks great :))

  4. Wow! This looks so creamy and delicious:)

  5. I am making food for six in the house, and I was wondering if there is an acceptable substitute for the mac nuts? I realize it wouldn't be the same so I use them when I can, but 3 cups of mac nuts for this specific meal can be pricey! Advice?



  6. Hi, I noticed that in the high speed blender the soup will warm up some and you mention that you could warm it in the dehydrator. Is there an oven method for warm the soup up for those without a high speed blender or dehydrator?
    I have read your instructions oh how to use the oven in place of a dehydrator, just not sure in this case.

  7. Glass bowl over a pot of water-double boiler style

  8. I have been making a lot of "creamy" vegan soups with cashews, and am excited to try this raw chowder. Thank you for creating this site! I will let you know how the cashews substitute....I will soak them for at least an hour before use.

  9. How many would this serve? Or how many cups does it yield?