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.

Ingredients

• 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

Directions

• 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.

MAKE AHEAD

• The corn chowder can be refrigerated overnight.