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Charred Corn & Avocado Chowder

Discover the Delight of Charred Corn Chowder

The Ultimate Comfort Soup: Charred Corn & Avocado Chowder

Inspired by the vibrant flavors of fresh produce, this chowder is a perfect blend of sweet and savory. Ideal for both warm weather and cozy nights, this dish will tantalize your taste buds while warming your soul.

Why You Will Love This Recipe?

This chowder combines the sweet earthiness of charred corn with the creamy texture of avocado, bringing a delightful twist to classic chowder recipes. It's a healthy, vegan-friendly soup that you can enjoy with friends and family.

A Burst of Flavors

The added medley of colorful bell peppers and the subtle heat from jalapeños create layers of flavor, making every spoonful an adventure. Finish with a squeeze of fresh lime juice for a zesty edge.

  • Perfect for meal prep
  • Easy to make
  • Rich in fiber and antioxidants
  • Customizable to suit your preference

Serving Suggestions

Top with fresh cilantro, tortilla strips, and a dollop of vegan sour cream for added depth. Serve with a side of crusty bread or a light salad for a complete meal.

Ingredients

  • 4 ears of corn, husked
  • 2 ripe avocados, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 jalapeño, seeded and minced
  • 2 cloves garlic, minced
  • 1 small onion, chopped
  • 3 cups vegetable broth
  • 1 cup unsweetened almond milk
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish
  • Tortilla strips (optional)

Мethod of preparation

Begin by charring the corn. Preheat your grill or broiler. Brush the ears of corn lightly with olive oil and place them on the grill. Cook for about 10 minutes, turning occasionally, until the kernels have a nice char. Remove from heat and let cool before cutting the kernels off the cob. In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onion and garlic, sautéing until translucent and fragrant. Add the chopped bell peppers and jalapeño, stirring for another 5 minutes until softened. Pour in the vegetable broth and bring to a simmer. Once simmering, add the charred corn, saving a small handful for topping. Stir in the almond milk and season with salt and pepper. Allow to simmer for 10 more minutes to let the flavors meld. Remove the pot from heat and, using an immersion blender, blend the mixture slightly - aim for a creamy consistency but still maintain some of the rustic texture. Fold in the diced avocados and lime juice. Serve the chowder hot, garnished with fresh cilantro, reserved corn kernels, and, if desired, tortilla strips. Enjoy the blend of creaminess with slight heat and zest in every bite.

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