Summer Corn Chowder

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

Serves:4

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.

Ingredients

  • 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

Directions

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.