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Sweet Corn and Almond Chowder


A base of almonds makes this soup creamy, healthy and delicious!

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Rate this recipe 4.7/5 (3 Votes)
Sweet Corn and Almond Chowder 1 Picture


  • 3 1/4 cups fresh or cooked yellow corn kernels (from 4 large ears)
  • 2 cups water
  • 1/2 cup raw almonds
  • 6 tablespoons extra-virgin olive oil
  • 1 small garlic clove
  • 2 teaspoons kosher salt
  • 1 1/2 teaspoons chopped cilantro or parsley leaves
  • Freshly ground pepper


Adapted from


Step 1

1. In a blender, combine 2 1/4 cups of the corn with the water, almonds, olive oil, garlic and salt and puree until smooth. If using a Vitamix, blend for a total of 5 minutes or until steaming. Otherwise, heat soup in a pot on medium heat.

2. Pour the soup into bowls. Garnish with the remaining 1 cup of corn kernels, the cilantro and a sprinkle of pepper, then serve.

MAKE AHEAD The corn chowder can be refrigerated overnight.


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