Ingredients
- CHOWDER BASE
- 3 ears sweet corn
- 3/4 cup walnuts
- 3/4 cup olive oil
- 1 clove garlic
- 1 teaspoon salt
- 2 C water
- CHOWDER TOPPINGS
- 1 C corn kernels, set aside from above
- 1 avocado, diced
- 1/3 bunch cilantro leaves
- 1 teaspoon cracked black pepper
Directions
-
Set aside 1 C of corn kernels to use as chowder topping.
-
Blend remaining corn, walnuts, oil, garlic, salt and water until smooth.
-
To serve, pour chowder base into four bowls. Top each with corn, avocado, cilantro, and a pinch of cracked black pepper.