This Corn Chowder is an exciting soup recipe made complete with Roasted Corn Guacamole!
Preheat the oven to 450˚ F. Before cooking food, prepare a baking sheet by lining with aluminum foil or parchment paper.
Place corn kernels in a bowl and toss with olive oil, Bone Suckin’® Seasoning & Rub, sea salt and pepper to taste.
Spread corn out evenly on the baking sheet and roast for 20 to 30 minutes, until the corn is golden brown. Remove corn from oven and set aside.
In a bowl combine the roasted corn, red onion, cilantro, jalapeño, lime zest and juice. Gently fold in the avocado. Season with sea salt and pepper and chill for topping for soup.
Put corn kernels in a blender or food processor.
Combine oil and garlic in a soup pot over medium heat. Add onions and jalapeños. Season with sea salt and pepper and sauté until vegetables are translucent and soft, about 5 minutes.
Transfer vegetables into the blender or processor and puree until smooth. (May need to stir the corn mixture, but don’t add liquid) Pour corn puree back into the soup pot and place over medium heat. Stir constantly until the mixture thickens.
Stir in the chicken broth. Bring to a boil, stir and then bring to a simmer. Cover and season with sea salt and pepper. Serve in bowls, top with guacamole and garnish with cilantro. Enjoy!
*Note: To prepare vegetarian, substitute vegetable broth for chicken broth.
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Ingredients
Directions
Preheat the oven to 450˚ F. Before cooking food, prepare a baking sheet by lining with aluminum foil or parchment paper.
Place corn kernels in a bowl and toss with olive oil, Bone Suckin’® Seasoning & Rub, sea salt and pepper to taste.
Spread corn out evenly on the baking sheet and roast for 20 to 30 minutes, until the corn is golden brown. Remove corn from oven and set aside.
In a bowl combine the roasted corn, red onion, cilantro, jalapeño, lime zest and juice. Gently fold in the avocado. Season with sea salt and pepper and chill for topping for soup.
Put corn kernels in a blender or food processor.
Combine oil and garlic in a soup pot over medium heat. Add onions and jalapeños. Season with sea salt and pepper and sauté until vegetables are translucent and soft, about 5 minutes.
Transfer vegetables into the blender or processor and puree until smooth. (May need to stir the corn mixture, but don’t add liquid) Pour corn puree back into the soup pot and place over medium heat. Stir constantly until the mixture thickens.
Stir in the chicken broth. Bring to a boil, stir and then bring to a simmer. Cover and season with sea salt and pepper. Serve in bowls, top with guacamole and garnish with cilantro. Enjoy!
*Note: To prepare vegetarian, substitute vegetable broth for chicken broth.
