California Avocado Corn Chowder

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Nutritional Highlights (per serving)

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66 g
Total Fat
73 g
Total Carbs
18 g
650 mg


Serves: 4
oz.  avocado oil
  ears sweet white corn, husk removed
1/2  cup  diced onion
cups  vegetable stock
  ripe Fresh California Avocados, peeled and seeded
  As needed  Kosher salt and pepper, to taste
  As needed  Poblano sauce (see make-ahead recipe below)
    Chef Kent's Poblano Sauce
cup  vegetable stock
tsp.  dried poblano chile, stem and seeds removed
  pasilla chile, roasted over open flame with stem, skin and seeds removed
1/4  cup  diced onion
1/4  cup  lime juice
  As needed  Salt and pepper to taste

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados



  1. Toss corn in a small portion of the avocado oil. Wrap in aluminum foil and roast in 350 degrees F pre-heated oven for approximately 15-20 minutes until kernels start to turn golden. Remove and let cool.
  2. Reserve 1 Tbsp. avocado oil. In a large saucepot sweat onions in remaining avocado oil.
  3. While onions sweat, peel off foil and cut off cooked corn kernels, add in with onions.
  4. Add vegetable stock and bring to simmer. Remove from heat.
  5. Slice some avocado for garnish, reserve. Blend remaining avocado with the soup in batches. Adjust seasoning with salt and pepper.
  6. Finish soup with a drizzle of poblano sauce, avocado slices and reserved avocado oil.

Chef Kent’s Poblano Sauce

  1. Heat vegetable stock, chiles and onion.
  2. When the dried chile is soft, remove mixture from heat. Blend on high until pureed.
  3. Add lime juice and finish with salt and pepper.

Serving Suggestions:
Serve in warmed soup bowls.

Beverage Pairings:
Try with a glass of sparkling mineral water.

*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.

Calories 890
Total Fat 66 g
Trans Fat 0 g
Saturated Fat 8 g
Monounsaturated Fat 43 g
Polyunsaturated Fat 10 g
Total Carbs 73 g
Dietary Fiber 18 g
Total Sugar 12 g
Protein 18 g
Cholesterol 0 mg
Sodium 650 mg
Potassium 2116 mg

Vitamin A 1063 IU; Vitamin C 32 mg; Calcium 54 mg; Iron 4 mg; Vitamin D 0 IU; Folate 260 mcg; Omega 3 Fatty Acid 0.6 g

% Daily Value*: Vitamin A 20%; Vitamin C 50%; Calcium 6%; Iron 20%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Gerry Kent

Chef Gerry Kent, The Forge in Temecula, CA

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