Corn Chowder, by Ani Phyo from Food and Wine Magazine
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
1 small garlic clove
2 teaspoons 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.
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