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Fresh Corn Chowder
Naturally sweet corn and creamy avocado make this chilled blender soup (no stove necessary!) deliciously rich. Taken from May 2006 Vegetarian Times Magazine

SERVES 4

2 1/2 cups almond milk
2 1/2 cups corn kernels, raw (fresh or frozen)
1 small avocado, peeled and diced (about 1 cup)
1/2 teaspoon salt
cracked black pepper (optional)

Directions:
 
Puree the almond milk, 2 cups of the corn kernels, 3/4 of the avocado and salt in a blender until smooth. Chill before serving.
To serve, ladle into bowls, garnish with the remaining corn and avocado, and sprinkle with cracked black pepper (optional).
 
© 2008 Recipezaar