Summer time means: Corn time!  And no better way to celebrate then with a delicious bowl of creamy corn chowder!  Here’s a quick, delicious, and healthy version of an old classic.  Taking less than 15 minutes to make, this is a sure winner.  Hope you enjoy!

2 1/2 tbsp almond butter

2 cups water

4 cups fresh or frozen organic corn

1 tsp Jalapeno, minced

2 tbsp yellow onion, minced

1 clove garlic, minced

1 tsp cumin seed, ground

1/2 tsp coriander, ground

1 tsp celtic sea salt

Cracked black pepper, to taste

Chopped tomatoes, garnish

In a blender, combine the almond butter and water and blend until completely smooth.  This will be your milk for the recipe.  Add the corn, onion, jalapeno, garlic, cumin, coriander and salt to the blender and pulse several times until corn is chunky.   Pour the soup into a medium sized pot and turn flame on to medium-high.  Bring to a boil and reduce heat to simmer for 5 – 10 minutes.  Soup should be thick and creamy when finished cooking.  Disperse into bowls and garnish with chopped tomatoes and more black pepper.  Serve immediately.  Store in refrigerator for up to 2 days in an airtight container.