Indulge in a bowl of this smoky roasted corn and avocado chowder that brings together the sweet, earthy flavor of roasted corn with the creamy richness of avocado. This dish is not only hearty but also offers a delightful warmth, making it perfect for chilly nights.
With a hint of smokiness from the roasted corn, this chowder is further elevated by fresh herbs and spices, creating a well-rounded flavor profile that is both comforting and refreshing. It’s a simple recipe that showcases the best of seasonal ingredients, making it a must-try!
Ingredients
INGREDIENTS
- 4 ears of corn, husked
- 2 ripe avocados, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Place the corn on a baking sheet and roast in the oven for 20 minutes until slightly charred. Let cool before slicing the kernels off.
- In a large pot, sauté the onion and garlic over medium heat until translucent, about 5 minutes.
- Add the roasted corn kernels to the pot, along with the vegetable broth and smoked paprika. Bring to a simmer and cook for 10 minutes.
- Stir in the coconut milk and half of the diced avocado, and blend the mixture using an immersion blender until smooth, leaving some chunky bits for texture.
- Season with salt and pepper to taste. Serve hot topped with the remaining avocado, fresh cilantro, and lime wedges.
Notes
Tip: For a thicker chowder, you can blend more of the corn mixture or add a spoonful of cornstarch mixed with water.
For an extra smoky flavor, consider adding smoked paprika or a touch of chipotle powder to the chowder. If you want a heartier version, feel free to toss in some diced potatoes or beans for added texture and nutrition.
Leftover chowder can be stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of vegetable broth or water if it thickens too much.
