Difference between revisions of "California Avocado Corn Chowder"
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* 1 oz red [[pimento]]s for color | * 1 oz red [[pimento]]s for color | ||
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# Melt [[butter]] add finely diced celery and [[onion]], sauté until [[onion]]s are tender. | # Melt [[butter]] add finely diced celery and [[onion]], sauté until [[onion]]s are tender. | ||
# Add [[flour]] to [[butter]] and mix together, set aside. | # Add [[flour]] to [[butter]] and mix together, set aside. | ||
Latest revision as of 09:52, 15 July 2012
Description
A hot cream-based soup that is sweetened with Genuine California avocados.
Ingredients
- 2 genuine California avocados
- 2 cans corn kernels (8 oz each)
- 1 can diced potato (8 oz)
- 4 oz butter
- 4 oz flour
- 3 oz chicken base
- celery
- onion
- salt, pepper
- 1 quart milk or cream
- 1 oz red pimentos for color
Procedures
- Melt butter add finely diced celery and onion, sauté until onions are tender.
- Add flour to butter and mix together, set aside.
- Peel 2 genuine California avocados and remove pit.
- Add with flour mixture and in a food processor blend together to make a puree.
- Put this mixture aside.
- Put 1 qt milk in a pan and bring to boil-bring back to simmer and add chicken stock add puree slowly to milk on stove. It will thicken.
- Add 2 cans of corn kernels and potatoes mix together.
- Let simmer approx 10 minutes.
