Sun-Dried Tomato and Corn Chowder

By Chef: Amie Sue
Posted:  May 22, 2014


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If you like your soups packed with plenty of flavor you will love this hearty smokey tomato and corn based chowder by Amie Sue of Nouveau Raw spiked with a sold dose of spice!

Yield: 5 1/2 cups


  • 1/2 cup cashews, soaked 2+ hours
  • 1 cup water
  • 2 Tbsp apple cider vinegar
  • 2 tsp smoked paprika
  • 2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp fresh ground black pepper
  • 1 tsp sea salt
  • 1/4 tsp cayenne
  • 2 cups organic corn kernels
  • 1 cup chopped Sun-dried Tomatoes, rehydrated

    Food Processor:
  • 2 cups organic corn kernels
  • 2 tsp dried dill
  • 2 Tbsp fresh chives
  • 2 cups water (as needed)
  1. Dice the cranberries into small bits. Don’t rely on the food processor to do this job. They will just stick to the blades and just spin around and around and around.
  2. In the food processor, fitted with the “S” blade, pulse together the walnuts, sunflower seeds, chia seeds, flax, pepper and celery salt.
  3. Add the almond pulp, almond milk sludge, vinegar, sweetener (of choice) and rosemary. Process into a thick batter that is almost paste-like.
  4. Divide in half and spread out on two teflex sheets that come with the dehydrator. Spread to about 1/4″ thick. Square of the edges and score into preferred shapes and sizes.
  5. Optional but I did this… I took a meat tendorizer and stamped each cracker square.
  6. Sprinkle extra minced rosemary and sunflower seeds on top and gently pat into the batter.
  7. Add a coarse finishing salt on top.
  8. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees for up to 16 hours or until dry. Keep in mind that once they cool, they crisp up some. So it a good idea to pull a cracker out every once in a while and let is cool to room temp to test it for doneness.
  9. Store in airtight container on the counter for 5-7 days or in the freezer for 1-2 months.