The Last of the Summer Corn
If you enjoy sweet corn, I promise you’re going to love this new recipe for Vegan (or Vegetarian) Corn Chowder! Yes, I’m not quite done with corn yet, since local markets here in the Carolinas, and many parts of the country, are still featuring organic sweet corn on the cob.
This chowder is a perfect dish for these last hot days of summer because, like many summer soups, it’s lovely when served at room temperature, slightly chilled, or, if this is your preference, warmed just enough to take the chill off. However it’s served, this soup starts by being cooked, which honors the Ayurvedic preference of cooked foods over raw. You could make this dish with frozen corn, but why even think about that this time of year, when there is an abundance of fresh corn! And, following the tenets of Ayurveda, fresh food is always a preference because of its high prana—food’s innate life force—and the effect of that on your health and well-being.
Truth be told, my first inclination was to create this dish using cilantro as a cooling herb for these relentlessly hot and humid days of August. Instead, I decided to test this recipe using fresh dill as a gift to those readers who recoil when they even see the word “cilantro!” As it turned out, the dill combined with the corn, avocado, and lime is wonderfully refreshing. But if you are a cilantro lover, that, too, would be a perfect match for this dish.
This particular recipe calls for slightly crunchy corn juxtaposed with simmered sweet potatoes and velvety avocado. So many textures and tastes! May this Vegetarian or Vegan Corn Chowder inspire your palate during the last days of summer.