Photo: Annie Corrigan/WFIU
Wade suggests only a small portion of the chowder. "This is extremely rich stuff!"
Here’s a perfect example of how to use the preserved corn: Corn and Avocado Chowder.
The man in front of the stove today is David Wade.
The way we are serving this dish, corn serves as a sort of garnish. “If you wanted to,” Wade suggests, “you could reverse this and make more of a broth/soup with corn and add a little bit of the avocado cream as the garnish instead.”
Corn And Avocado Chowder
Ingredients
- 3 large ripe avocados, peeled, pitted and cut into 1/2-inch pieces
- 1 1/2 cups chicken stock or more
- 1/4 cup minced scallions
- 2 tablespoons fresh lime juice
- 2 tablespoons minced fresh cilantro, plus 6 sprigs
- 1 1/2 teaspoons salt
- 1/2 teaspoon cayenne or ground red pepper
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 1/2 cups corn kernels
- 1/2 teaspoon cumin
Cooking Directions
- In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt and the cayenne.
- Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
- Slice kernels off fresh ears of corn.
- In a small skillet, heat the oil over medium-high heat. Add the corn kernels, cumin and remaining 1/2 teaspoon salt. Cook until fragrant and golden brown (about 5 minutes) stirring occasionally.
- Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.
