Best 6 Corn Chowder Raw Food Recipes

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Raw food corn chowder is a delicious and healthy alternative to traditional cooked corn chowder. Made with fresh, raw ingredients, it is packed with nutrients and enzymes that are beneficial for your health. This creamy, flavorful soup can be enjoyed as a light lunch or dinner, and it is also a great option for those on a raw food diet. With its simple preparation, corn chowder is easy to make and can be tailored to your liking.

Let's cook with our recipes!

CORN CHOWDER (RAW FOOD)



Corn Chowder (Raw Food) image

Found this recipe on the internet, to add to my small number of raw food recipes! Although the original recipe called for 2 ears of fresh corn, I've included a substitute measure of frozen corn! Preparation time does not include the time needed for chowder to chill!

Provided by Sydney Mike

Categories     Chowders

Time 5m

Yield 2 serving(s)

Number Of Ingredients 3

2 cups frozen corn
2 cups almond milk
1 dash cayenne pepper

Steps:

  • Into a blender, put 1 cup of corn & the almond milk, blending together until smooth.
  • Remove from blender container & add remaining corn & cayenne pepper.
  • Refrigerate to allow flavors to mingle, & then serve.

CORN CHOWDER



Corn Chowder image

Make Tyler Florence's Corn Chowder recipe from Food Network, a creamy blend of sweet corn, potatoes and fresh thyme.

Provided by Tyler Florence

Categories     main-dish

Time 55m

Yield 8 servings

Number Of Ingredients 12

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced
6 sprigs fresh thyme, leaves only
1/4 cup all-purpose flour
6 cups canned vegetable stock
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves

Steps:

  • Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and thyme and cook until the vegetables are good and soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil and boil hard for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).
  • Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. Stir in the parsley and give it another little drink of olive oil. Ladle the soup into bowls and serve.

SUNRABBIT'S VEGAN CREAMY CORN CHOWDER



Sunrabbit's Vegan Creamy Corn Chowder image

Like all my recipes, this corn chowder is vegan and uses only fresh, whole food ingredients! I put this together because I wanted a delicious, thick, creamy slow cooker recipe for chilly fall days. It has become a family favorite, and is great for potlucks!

Provided by Sunrabbit

Categories     Chowders

Time 6h30m

Yield 13 1/3 cups, 10 serving(s)

Number Of Ingredients 16

2 1/2 lbs potatoes, scrubbed and chopped
1 medium yellow onion, diced
1 yellow bell pepper, chopped
3 cups water
2 cups almond milk
2 vegan bouillon cubes (I use Edward and Sons)
6 -10 fresh garlic cloves, peeled
15 ounces garbanzo beans, drained or 1 1/2 cups garbanzo beans
1/4 cup nutritional yeast flakes
4 teaspoons sea salt
1/2 teaspoon ground black pepper
1 teaspoon dried rosemary
1/2 teaspoon dried oregano
2 cups almond milk
1 cup raw cashews
1 lb organic frozen corn

Steps:

  • Add first three ingredients to a large slow cooker, layered in the order they are listed (potatoes on the bottom, then onions and pepper on top).
  • Add the next ten ingredients to the blender and blend until smooth. Pour blended mixture over the potatoes, onions, and peppers. Cover and cook on low for 5-6 hours.
  • About one hour before you wish to serve the chowder, put the remaining two cups almond milk and the raw cashew pieces in your blender. Add several ladles full of the simmering chowder (about 3-4 cups worth), making sure to get lots of potatoes. Blend mixture until completely smooth (for Blendtec, use the "soup" button), then pour back into the slow cooker.
  • Add the frozen corn, stir, cover, and turn up to high for one hour. Serve with fresh, crusty bread or rolls!
  • NOTES: 1­) You may substitute 3 cups of veggie broth and omit the water and vegan bouillon cubes. 2­) If you are not concerned about calories or fat content, canned full fat coconut milk makes a wonderful substitute for the almond milk in this recipe (I do not recommend rice milk because it is too thin). 3­) For a smaller slow cooker, you may half this recipe.

FRESH CORN CHOWDER



Fresh Corn Chowder image

This creamy corn and potato dish is perfect when you yearn for a full-bodied soup with lots of down-home flavor. "I discovered the recipe in a fresh fruit and vegetable cook-book," notes Margaret Olien of New Richmond, Wisconsin. "It really hits the spot on a chilly day."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 7 servings.

Number Of Ingredients 11

4 large ears sweet corn, husks removed
1 large onion, chopped
1 celery rib, chopped
1 tablespoon butter
1-1/2 cups diced peeled potatoes
1 cup water
2 teaspoons chicken bouillon granules
1/4 teaspoon dried thyme
1/4 teaspoon pepper
6 tablespoons all-purpose flour
3 cups 2% milk

Steps:

  • Cut corn off the cob; set aside. In a large saucepan, saute onion and celery in butter until tender. Add the potatoes, water, bouillon, thyme, pepper and corn. Bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes are tender. Combine flour and milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

Nutrition Facts : Calories 204 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 410mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 4g fiber), Protein 8g protein. Diabetic Exchanges

CLASSIC CORN CHOWDER



Classic Corn Chowder image

Chowder is a classic comfort food here in the Northeast, especially during cooler weather. Whenever I make a trip home to Pittsburgh, Mom has this simmering on the stove for me.

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8 servings (about 2 quarts).

Number Of Ingredients 9

1 large onion, chopped
1/2 cup butter
2-1/2 cups water
2 cans (14-3/4 ounces each) cream-style corn
4 medium potatoes, peeled and cut into 1/2-inch cubes
2 cups milk
1-1/2 teaspoons salt
3/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter until tender. Add the water, corn and potatoes; bring to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low. Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Nutrition Facts :

CRANKED UP CORN CHOWDER



Cranked Up Corn Chowder image

I love corn chowder. This robust recipe is hearty and filling.

Provided by sweetnspicy

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

4 ears corn, kernels cut from cob
2 tablespoons olive oil, divided
1 onion, diced
1 cup shredded carrot
1 stalk celery, chopped
1 clove garlic
4 cups chicken broth
4 red potatoes, cut into bite-size pieces
2 cups light cream
1 (15 ounce) can cream-style corn
1 teaspoon finely chopped parsley
salt and ground black pepper to taste
3 tablespoons butter
2 tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine corn kernels and 1 tablespoon olive oil in a baking dish; stir to coat corn kernels in oil.
  • Roast corn in preheated oven for 20 minutes.
  • Heat 1 tablespoon olive oil in a large pot over medium heat. Cook and stir onion, carrot, celery, and garlic in the olive oil until tender, 5 to 7 minutes. Stir chicken broth, roasted corn, potatoes, light cream, cream-style corn, parsley, salt, and pepper into the vegetable mixture; bring to a boil.
  • Melt butter in a small skillet over medium-low heat; stir flour into melted butter and whisk until a paste forms and begins to thin, about 5 minutes.
  • Stir roux into the chowder; continue cooking until chowder is thickened, about 30 minutes.

Nutrition Facts : Calories 313.3 calories, Carbohydrate 30.9 g, Cholesterol 53.5 mg, Fat 20.4 g, Fiber 3.3 g, Protein 5.7 g, SaturatedFat 10.6 g, Sodium 729.1 mg, Sugar 6.1 g

Tips:

  • Use fresh, high-quality vegetables for the best flavor.
  • If you don't have raw corn, you can use frozen or canned corn, but fresh corn will give you the best flavor.
  • You can use any type of milk or cream that you like in this chowder, but coconut milk or cashew milk will give it a richer flavor.
  • If you want a thicker chowder, you can add more cashews or blend some of the soup until it reaches the desired consistency.
  • Serve the chowder warm, garnished with fresh herbs, such as cilantro or parsley.

Conclusion:

If you're looking for a delicious, healthy, and easy-to-make raw food recipe, then this corn chowder is a perfect choice. It's packed with nutrients and flavor, and it's sure to be a hit with your family and friends. So next time you're craving a warm and comforting soup, give this raw corn chowder a try. You won't be disappointed.

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