Avocado Corn Chowder

  • 2 ripe avocados
  • 1.5 cups water
  • ½ c fresh OJ (about 1 large orange)
  • 1 teaspoon honey
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon ground red pepper
  • 1.5 cups fresh corn kernels (about 3 ears)
  • 1 cup chopped red bell pepper
  • 1/3 cup chopped green onion
  1. Peel and coarsely chop one avocado; place in a blender.  Add water, orange juice, honey, ¾ teaspoon salt, ¼ teaspoon pepper, and red pepper.  Blend until smooth.  Place in freezer to chill.
  2. Dice remaining avocado.  Stir in diced avocado, corn, bell pepper, and onions into chilled avocado puree.
  3. Try also serving with shredded grilled chicken or grilled shrimp.

**Nice little variation on this.  Prepare through step one.  Then saute  shrimp in about 1/2 cup of basil pesto until cooked through (about 3 minutes).  Pour chowder into bowls,  top with fresh corn, neatly pile about 5 large shrimp on top, and drizzle with warm pesto.

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