Spicy Corn and Avocado Soup

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Rating: 0
You:
Rate this recipe!
Created by: Heather Christo

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Spicy Corn and Avocado Soup

Votes: 0
Rating: 0
You:
Rate this recipe!
Created by: Heather Christo

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Prep Time

10minutes

Cook Time

20minutes

Servings

servings

Product Type

Broths & Stocks,

Ingredients

  • 1/4 cup olive oil
  • 1 yellow onion roughly chopped
  • kernels from 2 ears of corn
  • 4 cups Pacific Foods Organic Free Range Chicken Broth
  • 1 large avocado peeled and pitted
  • 1 fresh jalepeno roughly chopped
  • Kosher salt
  • avocado, corn kernels, chives and olive oiil (optional garnishes)

Instructions

  1. In a medium-large pot over medium-low heat add the olive oil and the yellow onion. Cook while stirring often for 7 minutes, and if you need to lower the heat to keep the onions from browning, do so.
  2. The onions should be soft and translucent when you add the corn kernels. Stir them into the onions and then add the Organic Free Range Chicken Broth. Bring to a simmer and cook for 10 minutes.
  3. Remove the soup from the stove and transfer it to the jar of a blender. Add the jalapeno and the avocado and puree on high until the soup is smooth and creamy. Season to taste with the kosher salt.
  4. Garnish with slices of avocado and some raw corn kernels and chives plus a drizzle of olive oil.

Ingredients

  • 1/4 cup olive oil
  • 1 yellow onion roughly chopped
  • kernels from 2 ears of corn
  • 4 cups Pacific Foods Organic Free Range Chicken Broth
  • 1 large avocado peeled and pitted
  • 1 fresh jalepeno roughly chopped
  • Kosher salt
  • avocado, corn kernels, chives and olive oiil (optional garnishes)

Instructions

  1. In a medium-large pot over medium-low heat add the olive oil and the yellow onion. Cook while stirring often for 7 minutes, and if you need to lower the heat to keep the onions from browning, do so.
  2. The onions should be soft and translucent when you add the corn kernels. Stir them into the onions and then add the Organic Free Range Chicken Broth. Bring to a simmer and cook for 10 minutes.
  3. Remove the soup from the stove and transfer it to the jar of a blender. Add the jalapeno and the avocado and puree on high until the soup is smooth and creamy. Season to taste with the kosher salt.
  4. Garnish with slices of avocado and some raw corn kernels and chives plus a drizzle of olive oil.