Recipe of the Week: Lime, Avocado and Corn Chowder

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.