Corn Chowder with Cilantro, Avocado and Lime

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For the last couple of weeks I have had a serious craving forcorn chowder. I had never actually had corn chowder before making this, but that’sbeside the point! Somehow I just knew it would be delicious…luckily I was right(if only I could say that more often!).
Not only was this recipe good, I think it might be one ofthe best recipes I’ve ever made, AND it hardly took any time to make, whichmade me love it even more. My husband and I devoured it, and my mom, who tastedleftovers the next day, went straight out to get the ingredients to make it fordinner! That’s really what I love about cooking and trying new recipes; when itturns out great, it gets people excited to try it, add in their own creativityof flavors, and share it with the people they love.
The toughest part about the whole endeavor was removing thecorn from the cob, but I learned some tricks that will help make this processeasier in the future. Other than that, this recipe is pretty straight forward.The cilantro and lime give it a Mexican flair that would be great as a starterfor the Vegetarian Enchiladas or Grilled Eggplant Fajitas I’ve made, but it alsohas enough weight to be the star of the meal.
I sincerely hope you try this one; you won’t be disappointed!
Getting Started

You won’t believe how simple this recipe is once you haveall the ingredients measured out and prepared. Start by sautéing the onion inthe olive oil over medium-high heat (do this right in the soup pot) untiltranslucent. While your onions are cooking, mix together the masa and flour ina bowl. Add water a little bit at a time, and mix until smooth and runny enoughto pour into the soup pot. Once the onions are ready, add in the potatoes,veggie broth, cream, and masa/flour mixture; and boil hard for 7 minutes tohelp break down the potatoes.
It’s best to get the corn ready beforehand, but if you haven’talready done so, go ahead and remove the corn kernels from the cob. Do this byplacing the corn tip side down in a large bowl and cutting down and away fromyou. Try to get as close to the cob as possible, cutting about 3-4 rows at atime, then going back for any corners you missed. Side note: this will make a HUGEmess if you don’t have a bowl or other large container that you can do this in(trust me). Also, my mom informed me, a la Rachel Ray, that if you put asecond, smaller bowl upside down in the larger bowl, it makes it easier toreach the bottom of the corn. (Here’s a helpful video ifyou need it.)
After 7 minutes, add in the corn, salt and pepper, andsimmer for another 12 minutes. While your soup is simmering away, get all of youryummy toppings ready!
Wrapping it up
Before serving, add the chopped cilantro, a couple slices ofavocado, a wedge of lime, some shredded cheddar cheese (I forgot to add it for the picture), and a sprinkle ofcayenne pepper. It makes it feel very fancy smancy! Give the lime a squeeze,and enjoy! And, trust me, whatever you do, don’t leave out the lime; the flavorcombo is out of this world! Just make sure not to hurt anyone in your franticattempt to consume every last drop ;)
Ingredients
1 large yellow onion, diced3 russet potatoes, cut into bitesize chunks (leaving the peel on is optional; I prefer it on)1 cup heavy cream6 cups vegetable broth2 Tbs dry masa2 Tbs all-purpose flour5 fresh ears of corn, shucked andcleaned (you can also use 1 1/2lb frozen corn, though I haven’t tried this)2 tsp coarse salt1 tsp pepperOlive oil for sautéing onion(approx. 1-2 Tbs)Fresh chopped cilantro, lime wedges,avocado slices, shredded cheddar cheese, and cayenne pepper for garnish.

Servings: 6-8
Additional Notes: I used THISrecipe and THISrecipe for instructions on how long to cook and how much corn to use.

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