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California Avocado Corn Chowder

Total time:

20 min

Prep time:

20 min

Cook time:

n/a

California Avocado Corn Chowder

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Ingredients

Serves: 4

As needed 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)
As needed 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

  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.

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.

About the author

Chef Gerry Kent, The Forge in Temecula, CA

Comments

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