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Recipe of the Week: Lime, Avocado and Corn Chowder

By CHEF LORETTA PAGANINI 2 min read
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PHOTO PROVIDED Chef Loretta Paganini

Looking for a super-fast and scrumptious supper that will satisfy even the pickiest eater? Look no further, this is it. A flavorful chunky soup rich of fresh flavor with a little spice undertone. Serves eight. (Chef tip: Choose super ripe avocados for better results and corn on the cob rather than frozen.)

1 onion, finely chopped

2 tablespoons fresh garlic, minced

1 jalapeno, minced

4 ears corn, milked from cobs (reserve some for garnish)

2 limes, zested and juiced

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt and pepper, to taste

3 avocados, peeled and diced (reserve some for garnish)

1 quart vegetable stock

1 can coconut milk

1/4 cup fresh cilantro leaves for garnish

Olive oil, as needed

In a large stock pot, sweat garlic, onion and jalapeno in olive oil with some salt and pepper. Add in corn with cumin and coriander; continue to cook for a few more minutes.

Add in lime zest, juice and avocado with a dash more salt and pepper. Add in coconut milk and stock. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes.

Remove from heat and puree half to all of the soup, depending if you like a smooth or chunky soup.

Check seasoning and serve, garnished with a few chunks of avocado, corn and cilantro.