2 Tbsp. unsalted butter

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2 Tbsp. extra virgin olive oil

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3/4 cup medium yellow onion chopped

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1 clove garlic chopped

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kosher salt

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freshly ground black pepper

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Reserved fresh corn kernels (see make-ahead Corn Broth recipe below)

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4 cups corn stock (or chicken or vegetable stock)

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1 ripe, Fresh California Avocado peeled, seeded and chopped

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Parsley leaves for garnish

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Corn Broth (see make-ahead recipe below)

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Corn Broth Ingredients

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2 ears corn husks and silks removed

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1 Tbsp. unsalted butter

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1/2 Tbsp. extra virgin olive oil

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1 celery stalk chopped

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1 jalapeno chopped

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5 cups water

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1 fresh bay leaf

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4 parsley sprigs

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1 1/2 tsp. black peppercorns toasted

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1 tsp. coriander seeds toasted

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.