Ingredients 7-8 ears of corn 2 cups of chicken stock 1 cup of milk 2 stalks of celery chopped 1/2 onion chopped 1/2 tsp of garlic powder 1/2 tsp of onion powder Salt to taste (not to much you want to taste the sweetness of the corn) Butter and oil for cooking Avocado creme 1/2 avocado 2 tbsp yogurt 1 small clove of garlic 3-4 scallions Milk to thin creme Juice of one lime Salt to taste Directions Cut the corn off the cob. Reserve on cob for the soup. In a pot add 1 tbsp of butter and a drizzle of oil and saute onion and celery. Add the corn saute for a min. Add the chicken stalk and milk to the corn and let it come to a simmer. Add the onion and garlic powder. Take the soup off heat let it cool slightly. Blend soup in blender till smooth. Add it back to the pot taste if you want to add sauce. For the avocado creme, just add all the ingredients to the blender and blend. Add milk as much you need to thin out creme but dont make it to runny. I really recommend making this creme because it add the perfect tanginess to the sweetness of the corn! Serve soup warm drizzle creme on top and enjoy! Makes 6-8 servings.
Don't forget to follow rayassweetmoments on FB & IG and tag us in your remakes!
Comments