From: Chef Gerry Kent, The Forge, Temecula, CA. Yield: 4-6 servings.
POBLANO SAUCE FOR GARNISH:
1 cup vegetable stock
1 tsp. dried poblano chile (roasted over open flame, seeds and skin removed)
1 pasilla chile, no stem or seeds
1 /4 onion, diced
1/4 cup lime juice
to taste, salt and pepper
Add poblano, pasilla and onion to vegetable stock; heat to simmer. Once dried chili is soft, remove from heat and blend stock and chiles on high until purèed. Add lime juice; finish with salt and pepper.
CALIFORNIA AVOCADO CORN CHOWDER:
6 oz. avocado oil
8 ears sweet white corn, husk removed
6 oz. diced onion
5 cups vegetable stock
3 California avocados, skin and pit removed
to taste, kosher salt and pepper
Coat corn with 4 Tbsp. avocado oil. Wrap in aluminum foil and roast in 350°F oven for approximately 15-20 minutes, until kernels turn golden. Remove; let cool. In large saucepot, sweat onions in avocado oil. Meanwhile, peel off foil and cut off cooked corn; stir into onions. Add stock and bring to simmer, then remove from heat and blend (high speed) in stages with fresh California avocado.
Adjust seasoning with salt and pepper. Finish soup with drizzle of poblano sauce and avocado oil.
Nutrition facts per serving: 532 calories; 43.49 g total fat; 5.36 g saturated fat; 0.06 g trans fat; 0 mg cholesterol; 31 mg sodium; 37.47 g carbohydrates; 10.14 g fiber.
CALIFORNIA AVOCADO COMMISSION