Warm, comforting, quick (like most of my recipes…), this creamy-white freshly made corn chowder is a great base for other garnishes. Here, blended hemp seeds contribute “milkiness”. And I’ve blended up some sweet red pepper into a small portion of the soup for a garnish.

Alternatively, you can leave the soup plain and just garnish with some freshly cut corn off the cob and a few scallions. This soup would also be great with fresh cilantro and a bit of chile.

If you’re trying to stay as “raw” as possible during the winter months, my advice is to learn as many ways to make Warm Live Soups as you can. Made in minutes, you can enjoy soothing warmth and still flood your body with living enzymes and un-denatured nutrients.

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Recipe for: Warm Live Corn Chowder With Red Pepper “Swirl”

A Raw Vegan Recipe for Anyone

• 1-1/2 cups raw corn, fresh sliced off the cob (I used 4 small ears)
• 1/4 cup hemp seeds
• 1 small clove garlic (about 1/2 teaspoon)
• 1 tablespoon cold-pressed olive oil
• 1/2 quality natural salt, such as Himalayan Crystal salt
• 2 cups spring water
• 1/3 cup sliced red pepper

Combine all ingredients except the red pepper in blender until smooth and creamy. Set 1/2 cup of the soup aside and gently heat the rest in a pan on the stove — warm to a comfortable temperature. Doesn’t take very long. The soup should be comfortable to touch with your bare hands. Then pour into bowl(s).

While soup is warming, blend the reserved soup with the red pepper. Add a bit more salt and some freshly ground pepper, if you’d like. Then drizzle in swirls over the finished soup.

Will serve two. [/private]