Blackened Corn Chowder

1. 1

   If using canned corn: Strain the corn to separate from the water. Save the water in a bowl, and place the corn in a skillet on high heat. Allow to blister in the pan for several minutes, stirring thoroughly and cooking until corn is blackened and starting to be burnt.

2. 2

   If using fresh corn on the cob: Separate the corn from the cob and follow the instructions above. In a separate pot, boil the cobs in a small amount of water for several minutes to make a corn cob stock.

3. 3

   To make the soup: Combine corn, corn stock or water, butter, salt and pepper in a pot. Cook thoroughly until corn is softened and tender in texture. Once finished, puree the soup until texture is smooth and soup is thoroughly pureed. Adjust salt and pepper as needed.

4. 4

   Serve in a bowl with chunks of avocado, chopped cilantro and lime wedges in the middle. Pair with a crusty baguette or homemade tortilla chips.

No additional tips available.