Summer Corn Chowder

Prep: 10 minutes Cook: 10 minutes Chilling time: 2 hours


I like to serve this cold in the summer. Use fresh corn off the cob just after harvesting for the best flavor. It must be prepared ahead and chilled before serving.


  • 1/4 cup water
  • 1 cup green onions, chopped
  • 3 cups fresh corn kernels
  • 2 cups non-dairy milk
  • 2 tbsp pimientos, chopped
  • 2 tbsp green chilies, chopped
  • dash Tabasco Sauce
  • cilantro, chopped
  • avocado, chopped (optional)
  • fat-free tortilla chips
  • lime juice


Place the water and onions in a saucepan. Cook, stirring frequently, for about 3 minutes. Add the corn and non-dairy milk. Bring to a simmer and cook for 5 minutes. Remove 1 cup to a blender and puree. Return to pan along with the pimiento, green chilies and Tabasco sauce. Mix well.

Pour into a covered container and refrigerate for at least 2 hours. To serve, place in individual bowls, garnish with some chopped cilantro, chopped avocado (if desired), tortilla chips, a squeeze of fresh lime juice, and a dash more of hot sauce, if desired.