This is a chunky soup made in your food processor. Corn is mixed with thyme and garlic to make a delicious chowder that's topped with coconut bacon bits and a dollop of jalapeño-lime kream.
1 teaspoon garlic
1⁄2 teaspoon dried thyme
1⁄2 teaspoon sea salt
4 cups corn kernels (from about 4 ears of corn)
1⁄4 cup extra-virgin olive oil
2 cups water
For Jalapeño-Lime Kream:
1 cup cashews
1/4 cup seeded,chopped jalapeño pepper (about 2 whole)
1 teaspoon lime zest
1. Place the garlic, thyme, and salt in a food processor, and process into small pieces. Add the corn, oil, and water and process into a chunky chowder.
2. Divide among four serving bowls.
3. To make the Jalapeño-Lime Kream, blend together the cashews, the jalapeño pepper and the lime zest.
4. Top each portion with diced Coconut Bacon and a dollop of Jalapeño-Lime Kream, and serve immediately.
Recipe courtesy of Ani's Raw Food Essentials by Ani Phyo. Printed with permission.
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