I have been enjoying the summer months doing fun outdoor activities, testing new recipes using superfoods, and trying a variety of fantastic pure essential oils for supporting my health. I also had a blast teaching coconut classes at two Whole Foods Markets! I adore doing live events and it’s been such an honor having the opportunity to share my love of superfoods at Whole Foods at 3rd and Fairfax and Tarzana.
For the last week it’s been between 90-100 ˚ in Southern California so I have been eating a lot of cold soups, smoothies, fresh fruits, and leafy greens with vegetable salads. I decided to share one of my favorite cold summer soup recipes. This easy-to-make raw corn chowder recipe comes from my cookbook “Deliciously Holistic” which has 154 healing foods recipes and 50 pages of holistic lifestyle tips to help you give your body the support it needs to get energized, healthy and radiant!
My raw corn chowder is wonderful during the summer months when fresh corn is extra sweet, tender, and juicy. Making cold soups in the blender is so easy and perfect for when you don’t want to turn on the stove because the weather is too hot. Pairing vanilla and smoked paprika with the corn adds a smoky, warm, floral note that elevates the flavor of the corn.
The lemon essential oil and fresh lemon juice adds a pop of citrus that is so refreshing. Organic corn is a rich source of vitamin C, B1, and E, lutein, magnesium, and fiber. Lutein is an important carotenoid that helps protects the eyes from macular degeneration. Avocado and almond milk provide important healthy fats and antioxidants to the recipe along with great flavor too! All of these nutrients help you maintain radiant health. I hope you enjoy the soup and have lots of fun in the sun! If you live in a different part of the world where the weather is cold you can always use frozen corn, heat up the soup and serve it warm. I have enjoyed it both ways and I like it warm too.
I put lemon essential oil in this soup because of the wonderful flavor, fragrant aroma, and extra benefits that it adds to my recipe. I really love lemon! The lemon essential oil I use and recommend comes from Italian lemons which have wonderful purity, potency, and health benefits. This delightful lemon essential oil is rich in antioxidants and great for detoxification. This versatile essential oil can be used aromatically, topically and internally. It is also considered a powerful cleanser and purifying agent that you can use to keep your home fresh and clean.
If you want to find out more about how to use these wonderful essential oils in your life for wellness, feel free to email me with questions or to schedule a free essential oils phone consultation at email@example.com.
I hope you enjoy my corn soup recipe whenever you want a delicious and easy summer soup recipe! Have you ever made cold corn chowder before? Please contribute to the conversation by leaving a comment.
If you’re looking to boost your energy and help your body get rid of the toxins we all deal with on a daily basis, you should consider doing my Radiance Holistic Detox Cleanse Program. I’m offering a special deal on it for the month of July and August to celebrate the launch. This easy-to-follow detox program is based on whole foods and it gets results! I like doing a detox with every season to reboot my metabolism and help my body get rid of the toxins that we all deal with on a daily basis. Find out why doing a seasonal detox is so effective for helping you maintain vibrant health here.
If you love cold summer soups check out my recipes:
Zucchini Avocado Lemon Soup
Superfoods Cantaloupe Soup-2 Ways
If you enjoyed my recipe, check out my holistic cookbook that’s packed with 154 tasty whole foods recipes and 50 pages of healthy living tips! Deliciously Holistic is for sale as a eBook for only $15.00 or as a print book on Amazon! Find out more about the cookbook or get the eBook by clicking here.
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RAW CORN CHOWDER
Raw Vegan, Vegetarian, Dairy-Free, Gluten-Free, Sugar-Free
Makes around 2–4 servings
4 cups organic corn kernels (5–6 ears)
2¼ cups unsweetened almond milk
1 clove garlic—peel and remove inner green stem
2 teaspoons fresh lemon juice or 1 drop lemon essential oil
½ teaspoon smoked sweet paprika
⅛ teaspoon pure vanilla extract
½ medium avocado—peeled and seed removed
Unrefined sea salt and fresh black pepper to taste
½ cup organic corn kernels
¼ cup diced organic red bell pepper
1. Remove husk and silk from the corn and rinse well. Cut corn kernels off the cob with a sharp knife into a large shallow bowl. Scrape cobs over the bowl to remove corn milk.
2. Reserve ½ cup of corn kernels to top soup with. In high-speed blender, puree together 3½ cups corn kernels with almond milk, garlic, lemon juice or lemon essential oil, smoked paprika, vanilla, avocado half*, sea salt, and black pepper until smooth.
3. Strain soup through a fine mesh strainer to have a smooth consistency. If you like the soup warm, continue to blend in your blender for a few minutes until the soup gets hot or place in saucepan and heat gently over low heat until warm. Taste and adjust seasoning. Place in bowl and top with corn kernels and red bell pepper.
*Important note about adding the avocado: If you want to heat up the soup in the blender, add the avocado at the end instead of with the other ingredients once the soup gets hot. You can also cube the remaining half of avocado and blend it with the topping that goes on the soup.