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Corn And Avocado Chowder

Are you looking for something interesting to cook with corn? Try this rich chowder!

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


  • 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

  1. In batches in a food processor, puree the avocados, chicken stock, scallions, lemon juice, cilantro, 1 teaspoon of the salt and the cayenne.
  2. Pour into a soup tureen or large pitcher and stir in the heavy cream just before serving.
  3. Slice kernels off fresh ears of corn.
  4. 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.
  5. Remove from the heat and garnish each serving of soup with 2 tablespoons of the toasted corn and 1 sprig of cilantro.

Earth Eats Staff

Earth Eats Staff is a weekly podcast, public radio program and blog bringing you the freshest news and recipes inspired by local food and sustainable agriculture.

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