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 each pasilla chile (no stem or seeds)
1/4 cup onion, diced
1/4 cup lime juice salt and pepper

Add chiles and onion to vegetable stock and heat to simmer. Once dried chile is soft, remove from heat and blend stock and chiles on high until pureed. Add lime juice; finish with salt and pepper.

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
as needed, kosher salt and pepper

Begin by coating 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 and let cool.

In large saucepot, sweat onions in remaining avocado oil. While onions sweat, peel off foil and cut corn kernels from cobs; stir corn into onions.

Add vegetable stock and bring to a simmer. When mixture is at simmer, remove from heat and blend at high speed in stages with fresh California avocado. Adjust seasoning with salt and pepper.

Finish soup with drizzles of poblano sauce and avocado oil.