Hatch Corn Cashew Chowder

By Kelly Arthrell – Central Market – September 1, 2015
photography by Brian Fitzsimmons

4 servings 

What You Need

4 cups fresh yellow corn kernels 

2 mild hatch peppers, seeded and roughly chopped

2 cups filtered water

1 cup raw cashews

6 tbsp high quality extra-virgin olive oil

1 small garlic clove, minced

1 tbsp chopped cilantro leaves

2 ripe Roma tomatoes, diced 

Salt and pepper, to taste


How to Make It 

1. In a blender, combine 3 cups of the corn with the water, cashews, olive oil, cilantro, garlic and salt and puree until smooth. 

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

3. This can be made 2-3 hours ahead and refrigerated.  Serve chilled or at room temperature.



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