9.22.2014

Creamy Corn Chowder with Avocado & Lime

gluten free corn chowder with avocado and lime

We got a lot of corn in our CSA delivery last week. And by 'a lot' I mean seven huge ears, only one of which had a little worm buddy nibbling on its kernels. We also conveniently received an onion, a potato, a jalapeno, and some cilantro. What's a girl to do with all those ingredients? Make corn chowder! I topped it off with a little avocado soaked in lime, sour cream, and some shredded cheddar to make it extra tasty and indulgent. It's the perfect meal to transition from end of summer to beginning of fall.

What You Need:
3-4 tbsp. butter
1 large onion
6- 7 ears of corn, kernels removed
1 medium potato
1 jalapeno
3-4 c. chicken stock
1/2 tsp. thyme
1/2 tsp. chili powder (add more if desired)
Salt and pepper, to taste
1 avocado diced
1-2 limes
Sour cream and shredded cheddar cheese, for topping
Chopped cilantro*, for topping
Hot sauce, for serving (if you want it spicier)

What You Do:
1. Melt butter in large soup pot on medium-high. Add the onion (diced or chopped, it doesn't matter as much because it will be pureed at the end) and cook until the onions are tender. You want them to be soft & translucent but not brown (about 5 to 7 minutes).

2. Add the corn kernels and continue cooking another 5 to 7 minutes, stirring frequently until the kernels begin to soften a bit.

3. Add the chopped potato, chopped jalapeno, chicken stock, thyme, and chili powder. Season with salt and pepper and bring to a boil. Turn heat down to medium and simmer for about 20 minutes, or until potatoes are tender.

4. While the veggies are boiling, dice the avocado and squeeze the juice of one lime onto the diced avocado. Set aside.

5. When the potatoes are tender, turn off the heat and puree the veggies together. You can do this in batches using a regular blender or right in the pot using an immersion blender. Make it as smooth or chunky as you desire. I like it mostly smooth but with just a few little bits of corn still in there.

6. Serve into bowls and top with a dollop of sour cream, shredded cheese, chopped cilantro, and the lime-soaked avocado. Squeeze the juice from the remaining lime over each of the bowls and feel free to add hot sauce if the jalapeno/chili powder combo wasn't spicy enough for you!

*If you're not a cilantro fan, just leave it out! I forgot to add it to my lunch leftovers the next day and it was still a pretty delicious bowl of chowder.

Serves 4 (large bowls) or 6 (small bowls)

gluten free corn chowder with avocado and lime


Happy first day of Fall! (Or first day of Spring for my southern hemishpere friends!)
xo

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1 comment

  1. This looks delicious! I'm definitely in the mood for soups, stews and slow-cooker dinners now that we're transitioning to fall . . . yay!

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