Not only is yellow corn a good source of vitamin B, magnesium, and thiamin, it also contains carotenoids (organic pigments with health benefits) not found in white corn. Ani Phyo likes to add a handful of vitamin A-rich spinach or soft lettuce to the chowder. "Then it becomes part-soup, part-salad," she says.
- 3 1/4 cups fresh yellow corn kernels, from 4 large ears
- 2 cups water
- 1/2 cup raw cashews
- 6 tablespoons extra-virgin olive oil
- small garlic clove
- 2 kosher salt
- 1 1/2 teaspoons chopped cilantro leaves
- Freshly ground pepper
In a blender, combine 2 1/4 cups of the corn with the water, cashews, olive oil, garlic, and salt and puree until smooth. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro, and a sprinkle of pepper, then serve. The corn chowder can be refrigerated overnight.