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CALIFORNIA AVOCADO CORN CHOWDER
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This recipe is

  • Vegan

Dietary Information

  • Low in Sodium

    Less than 140 mg of sodium per serving.

  • Low Fat

    5% DV or less (10g of a 2,000 calorie diet).

  • Vegan

    Vegan or total vegetarian diet includes only foods from plants: fruits, vegetables, beans, peas, grains, seeds, and nuts.

Rating

5 of 5 1

1 Ratings | 2 Comment(s)

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  • Preparation

    20 min

  • Cook Time

    0 min

  • Total Time

    20 min

California Avocado Corn Chowder

Author: Chef Gerry Kent, The Forge in Temecula, CA

Recipe Provided By

Ingredients

  • 0.000

    Soup

  • 6.000 6 oz.
    avocado oil
  • 8.000 8
    ears sweet white corn, husk removed
  • 0.500 ½ cup
    diced onion
  • 5.000 5 cups
    vegetable stock
  • 3.000 3
    ripe, Fresh California Avocados, peeled and seeded
  • 0.000
    Kosher salt and pepper, to taste
  • 0.000
    Poblano sauce (see make-ahead recipe below)
  • 0.000

    Chef Kent's Poblano Sauce

  • 1.000 1 cup
    vegetable stock
  • 1.000 1 tsp.
    dried poblano chile, stem and seeds removed
  • 1.000 1
    pasilla chile, roasted over open flame with stem, skin and seeds removed
  • 0.250 ¼ cup
    diced onion
  • 0.250 ¼ cup
    lime juice
  • 0.000
    Salt and pepper to taste

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Instructions

Sauce

  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.

To read more about Chef Gerry Kent, click here.

*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.

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

Nutrition information per serving

Nutrition Information Per Serving: Calories 890; Total Fat 66 g (Sat 8 g, Trans 0 g, Poly 10 g, Mono 43 g); Cholesterol 0 mg; Sodium 650 mg; Potassium 2116 mg; Total Carbohydrates 73 g; Dietary Fiber 18 g; Total Sugars 12 g; Protein 18 g; 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.

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Comments

  • Thanks!

    Debbie, it is 5 cups for the soup and 1 cup for the sauce. Hope that helps!

    Submitted By California Avocado Commission - Nov 20, 2012

  • quantities of ingredients

    Chef Kent's Poblano Sauce directions call for 5 cups of vegetable broth and 1 cup of vegetable broth. Is that REALLY 6 cups of broth combined, or is there another ingredient that was left out? How much sauce will I have at the end? With 6 cups of sauce, a "drizzle" will go a long way! The recipe sounds really good, can't wait to try it!

    Submitted By Debbie - Nov 19, 2012

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