Monday, April 29, 2013

Sun-dried Tomato & Corn Chowder

This soup is a wonderful example of how rich and flavorful raw food can be without getting too complicated.
I've been in a bit of a funk over the last week, wrestling over how to regain my lost momentum...and then it hit me; I've totally fallen away from the little things that truly ignite my passion for making recipes. I grabbed a note book, went to the fridge and started my inventory. After that I took my list of fresh ingredients, along with three vintage cook books into my office -- oh yes, there may have been iced tea involved too.
It's pretty amazing how such a simple act got the wheels in my head turning, the excitement flowing, and helped in making one heck of a tasty chowder! Goodness knows I needed it.
One of my favorite things about today's recipe is how perfectly it can fit into warm or cold weather. I'll be enjoying it chilled with a big side salad for dinner tonight. It would also taste just as good warmed with a side of crackers and zucchini pasta tossed in your favorite pesto. 
Sun-dried Tomato & Corn Chowder
Yields roughly 3 cups 
Step 1.
Ingredients
Ingredients List #1
  • 2 c Raw Corn Kernals (Tip: Buy locally grown organic corn when it's in season, remove the kernels and store it in your freezer so you can enjoy it throughout the year)
  • 1/2 c chopped Sun-dried Tomatoes (Tip: if packed in oil wash the oil off, if dry re-hydrate the toms by soaking them in warm water for 10 minutes then pat dry)
  • 1/4 c fresh Dill
  • 1/4 c fresh Chive
  • 1 tsp Smoked Spanish Paprika
  • 1/2 tsp Onion powder
  • 1/4 tsp Garlic Granules
  • 1 tsp Black Pepper
  • Salt to taste -- I used 1/2 tsp
Ingredient List #2
Step 2. 
Directions
  1. Combine all of the ingredients from List #1 and puree in your food processor for 1 minute
  2. Add the AtV Sour Cream from List #2 and puree
  3. While your food processor is on, slowly stream in all of the water
  4. Puree for an additional 1 minute
  5. Transfer your soup to and air tight container and let it chill in the fridge for at least 30 minutes so all of the flavors can develop.
Enjoy!

xoxo,

3 comments:

  1. Yum! This sounds delicious. I love raw corn. I bet the chives bring out an awesome flavor!

    ReplyDelete
  2. Wow... I have got to try this one!! YUM

    ReplyDelete