Fresh Corn Chowder
Salt Lake City Viking Cooking School, Cathie Mooers
This is a great recipe for all your summer bounty of corn. Just think when it is cold outside and you pull this out, it will make you think of summer all over again.
6-7 cups
4 cups off the cob (4 to 5 ears)
2 cups Pacific Brand almond milk (or make your own)
1 avocado
1 teaspoon cumin
2 teaspoon finely minced red onion
1 t. kosher salt
1 t ground black pepper
Garnish:
1 ear of corn off the cob
1 red bell pepper diced
1 avocado diced
Blend all of the ingredients together until it is smooth. Plate the soup and garnish with the corn, red bell pepper and diced avocado.
I told you this was easy, and refreshing. Enjoy!!!!!
