Quick Raw Corn Chowder

This quick Raw Corn Chowder is so good, so simple, so fresh, so smooth and creamy, you’ll wish you could be enjoying it year ’round. Better make it quick, while corn season is still on!

I can’t believe that corn season is already almost over… I don’t know about where you live, but here in Quebec, this also means that summer is soon coming to an end. And that sure is a sad thing.

Corn season always goes by so fast, and each year I find myself making the same observation: “Corn season is already a thing of the past and I’ve only eaten a dozen or two… I should’ve had it more often”.

But sometimes, you know, one gets tired of eating plain corn on the cob… I sort of feel I need to find more creative ways of eating corn, especially in the raw form. 

Well, let me tell you, this raw corn chowder recipe certainly fits the bill! This is one soup I truly wish I could eat year ’round. It’s soooo good, simple, fresh and incredibly easy to make. It has a deliciously subtle and delicate flavor profile, too; nothing overpowering here. 

It’s also unbelievably smooth and creamy, thanks to the presence of the avocado, yet it also has this very agreeable little crunch, thanks to the addition of the chopped walnuts.

Honestly, I wouldn’t recommend that you change a single thing to this recipe… except maybe make a bigger batch! 

The first thing you need to do is cut those kernels off the cobs. To do that, I find that the easiest way is to place your ear of corn base down right in the center of the chimney of a tube or bundt pan (the hole will hold it securely in place) and hold it upright with one hand.

Then, with a sharp knife, cut off the corn kernels from top to bottom, they will fall right into the pan! Turn the corn and repeat until all the kernels are cut from the cob.

Once you’ve removed all the kernels, use the knife’s dull edge to scrape the cobs top to bottom on all sides, collecting the remaining pulp and “milk” (the remaining juice in the kernels) in the pan.

Of course, if you didn’t have a Bundt pan handy, you could very well use a large plate instead. 

Set aside a ¼ cup of those corn kernels to garnish your soup later —  that’s only if you want to —  and then transfer the rest to the bowl of your blender or food processor, along with a diced avocado, a chopped jalapeno pepper, a cup and a quarter of cold water, half a cup of sour cream or plain Greek yogurt,  2 tablespoons of lime juice and a teaspoon and a half of salt.

Process all that on high speed for about 1 minute or until super smooth and creamy.

Now add the walnuts and process on pulse a few times, just to break them down a little bit.

That’s it, you’re done! Although If time permits, chill the soup for a few hours or up to overnight before serving, to allow flavors to fully develop.

Garnish with your choice of toppings at the moment of serving. Any leftover soup will keep for about two to three days in the refrigerator.

*Editor’s Note: This post was originally published in August of 2011 and has since been completely revamped and updated with better pictures. A few minor modifications to the original recipe may also have been made.