Soups Cream Soups Chowder Corn Chowder Raw Sweet Corn and Cashew Chowder 3.0 (1,224) 2 Reviews The Good News 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. More Cold Soup Recipes By Ani Phyo Updated on October 21, 2019 Rate PRINT Share Trending Videos Close this video player Photo: © Frances Janisch Total Time: 15 mins Yield: 4 Ingredients 3 ¼ cups fresh yellow corn kernels (from 4 large ears) 2 cups water ½ cup raw cashews 6 tablespoons extra-virgin olive oil 1 small garlic clove 2 teaspoons kosher salt 1 ½ 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. Notes One Serving 402 cal, 31 gm fat, 4.6 gm sat fat, 30 gm carb, 4 gm fiber. Originally appeared: June 2008 Rate It Print