California Avocado Corn Chowder
Total Time:
20min
Prep Time:
20min
Nutritional Highlights (per serving)
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 taste |
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
Instructions
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.
NUTRITION INFORMATION
PER SERVING
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%
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