Corn & Cashew Chowder (can make raw)

RECIPE
Makes 4 servings. Adapted from Ani Phyo's original, with less oil and salt.

INGREDIENTS

Note: This recipe uses 450 g (1 lb, or 3-1/4 cups) of yellow corn kernels in total, either fresh or frozen. If using fresh kernels, this is equivalent to 4 large ears. If you're a raw foodist, please keep in mind that frozen corn is blanched, not raw.

For the chowder
Quantity Alternate Measures Item
68 g 2-3/8 oz (1/2 cup) Cashews, preferably raw, plus
water for soaking (soaking is optional)
312 g 11 oz (2-1/4 cups) Yellow corn kernels
473 g 16-3/4 oz (2 cups) Water
60 ml 4 tbsp Extra virgin olive oil
1 small 1 small Garlic clove
5 ml 1 tsp Kosher salt

For garnish
138 g 5 oz (1 cup) Yellow corn kernels
To taste To taste Cilantro leaves
To taste To taste Freshly-ground black pepper
EQUIPMENT

Weighing scale and/or measuring cups
Measuring spoons
Small bowl, for soaking cashews
Knife and cutting board
Blender
Pepper mill
Strainer (optional)
INSTRUCTIONS

If you don't own a high-powered blender, it's recommended that you place the cashews in a small bowl, cover them with water, and let them soak overnight.
If you're using fresh corn, take off their husks, remove the silk, then use a knife to cut the kernels off the cob. If you're using frozen corn kernels, let them thaw before putting them in the blender.
To prepare the cilantro for garnish, pull or slice the leaves off the stems, then chop roughly with a knife (video).
If you've soaked the cashews, take them out of the bowl and put them into the blender.
Peel the skin off the garlic clove, then place it and the remaining ingredients from under the chowder heading (corn, water, oil, and salt) into the blender.
Turn on the blender and puree this mixture until smooth. For an even smoother texture, you may want to pour the puree through a strainer.
Divide the puree into four bowls.
Divide each of the garnish ingredients into four portions.
Into each bowl, place one portion of the garnish corn and then sprinkle with cilantro leaves and ground peppers.
VARIATIONS

Parsley, either the curly- or flat-leafed variety, can be used instead of cilantro.
If you're not a strict raw foodist, this recipe will likely work well with grilled corn.