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This good-for-you breakfast provides a good source of protein and potassium along with an excellent source…
California Avocado Corn Chowder
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Total Time: 20 min
Prep Time: |
Prep Time:
Nutrition Facts
Nutrition information
per serving
Calories
890
Total Fat
66g
Saturated Fat
8g
Trans Fat
0g
Polyunsaturated Fat
10g
Monounsaturated Fat
43g
Cholesterol
0mg
Sodium
650mg
Total Carbs
73g
Dietary Fiber
18g
Total Sugars
12g
Protein
18g
Potassium
2116mg
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%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Serves: 4
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Ingredients
Soup 6 oz. avocado oil 8 ears sweet white corn, husk removed 1/2 cup diced onion 5 cups vegetable stock 3 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 1 cup vegetable stock 1 tsp. dried poblano chile, stem and seeds removed 1 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 tasteInstructions
Sauce
- 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.
- Reserve 1 Tbsp. avocado oil. In a large saucepot sweat onions in remaining avocado oil.
- While onions sweat, peel off foil and cut off cooked corn kernels, add in with onions.
- Add vegetable stock and bring to simmer. Remove from heat.
- Slice some avocado for garnish, reserve. Blend remaining avocado with the soup in batches. Adjust seasoning with salt and pepper.
- Finish soup with a drizzle of poblano sauce, avocado slices and reserved avocado oil.
Chef Kent’s Poblano Sauce
- Heat vegetable stock, chiles and onion.
- When the dried chile is soft, remove mixture from heat. Blend on high until pureed.
- 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.
Did You Know?
There are hundreds of avocado varieties grown in California, and to avoid injury you should never cut an avocado while holding it your hand.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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