Raw Corn Chowder


Submitted By: Rhonda Malkmus

Corn chowder on a hot summer day? You bet! Chilled soups are all the rage, and with living enzymes intact, this raw soup is a winner for your health, too!


  • 4 cups fresh raw corn kernels cut from cob (frozen ok but it won’t be a raw recipe)
  • 2 cups distilled water
  • ½ cup raw almonds (soaked overnight and drained)
  • ¼ cup extra virgin olive oil
  • 1 garlic clove (peeled)
  • 2 tsp unrefined sea salt
  • Pinch of cayenne (or to taste)
  • 2 tsp fresh basil (minced for garnish)
  • ¼ cup fresh tomato (diced for garnish)


  1. In a Blender or other strong blender, combine 3 cups of corn kernels with water, almonds, olive oil, garlic, salt, and cayenne and puree until smooth.
  2. Pour soup in to serving bowls and stir in equal amounts of remaining corn kernels in each bowl.
  3. Garnish with basil and tomato.