Chef Eric Stein, MS RD CCE

Wellness Chef | Registered Dietitian
Certified Culinary Educator

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Raw Summer Corn Chowder with Radish and Avocado Salsa

Posted: July 19, 2012 10:54 PM

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Few ingredients express the summer season more than sweet corn. This is a simple and delicious raw vegan corn soup that features an equally simple and delicious radish and avocado salsa. While these recipes are simple to prepare, the textures and flavors are quite complex. The crunchy vegetable salsa is accented by the use of creamy avocados in the soup and the salsa. The lime juice and cilantro must use ingredients for this recipe because they tie together the freshness of this soup.

Raw Summer Corn Chowder with Corn and Avocado Salsa

Yield: 6 Servings

Corn Soup
8 Each Fresh Ears of Corn, Husks Removed
1 Cup Water
1 Each Avocado
1/3 Cup Extra Virgin Olive Oil
To Taste Sea Salt

Radish and Avocado Salsa
2/3 Cup Fresh Corn Kernels
2/3 Cup Red Bell Pepper, Small Dice
1/3 Cup Red Onion, Minced
1 Cup Daikon Radish, Small Dice
2 Tablespoons Cilantro, Minced
3 Tablespoons Lime Juice
1 Each Avocado, Diced
To Taste Sea Salt

Method of Preparation:
For the Corn Soup:
Cut the kernels from the ears of corn and set aside
Using a spoon, scrape the ears of corn to remove the "corn milk"
Place all the ingredients for the chowder in a blender and puree until smooth

For the Salsa:
Combine the corn, peppers, onion, radish, cilantro, and lime juice in a bowl
Season with salt and then add the avocado
Mix the avocado in so that it binds the other ingredients, but remains chunky

To Plate:
Portion the corn soup between 6 chilled soup bowls
Top each portion of soup with a large spoonful of salsa
Drizzle soup with additional extra virgin olive oil if desired

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