Discover the Delight of Charred Corn Chowder

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.