Image by Clare Barboza
Raw Sweet Corn and Cashew Chowder
By Jennifer Argie, Jenny’s BAKED at home
Makes 4 servings; 1 1/4 cups per serving
JENNY ARGIE: This raw vegan chowder is perfect for the warmer months. It’s a breeze to make and easy on your digestive system. Cashew crema and sweet corn form a silky, buttery, and slightly frothy soup. Unlike standard chowders, this is light; it won’t leave you feeling like there is a lead zeppelin in your belly. This recipe is spring falling into summer and forming vibrant cannabinoid blooms. In two shakes of a lamb’s tail you’ll have gracefully devoured this Raw Sweet Corn and Cashew Chowder and made use of the advantages of CBD oil.
Raw Sweet Corn and Cashew Chowder isn’t just delicious it’s nutritious too. Cashews are chock-full of vitamins, minerals, and antioxidants such as vitamins E and K, B6, copper, phosphorus, zinc, magnesium, iron, and selenium. Corn has significant fiber content, which aids with digestion. And, of course, CBD oil is said to help with ailments like anxiety, depression, insomnia, pain, and more.
Note: You will need to soak the raw cashews in hot water for at least 15 minutes on the counter, before you intend to use them.
1/2 cup raw cashews
3 1/4 cups fresh organic sweet yellow corn kernels (about 4 large ears), or frozen and thawed, divided
2 cups vegetable stock
6 tablespoons full-spectrum CBD olive oil
1 tablespoon nutritional yeast
Juice of 1 large lime juice
2 medium cloves garlic, minced
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
Garnishes
1/4 cup red onion, minced
1 tablespoon cilantro leaves, minced
Method of Preparation
1. To prepare the raw cashews (using the quick-soak method): Place the raw cashews in a small bowl. Fill the bowl with very hot water (just below a boil), making sure the cashews are completely submerged. Soak the cashews for at least 15 minutes. Drain, rinse and set aside.
2. To prepare the chowder: Working in batches, place the cashews, 2 1/4 cups of corn, vegetable stock, CBD olive oil, nutritional yeast, lime juice, garlic and salt and pepper into a blender and blend until smooth. Tip: When blending hot liquids, always fill the blender jar halfway, remove the lid’s center insert and place a kitchen towel over the top, holding it securely, then blend. Repeat with the remaining ingredients. This will avoid a soup explosion.
3. To serve: Pour into 4 soup cups, then top with the remaining cup of corn kernels. Garnish with red onion and cilantro.
Note: This soup can easily be doubled to feed more. Make sure to add the ingredients in batches when blending.