Potato and Corn Chowder with Fresh Avocado

 Hello! Here I am just real quick, like always, because I just can't find the time to blog consistently... Maybe some day ... when my girlies are older... we'll see... but I refuse to give up my blogging and sharing about cooking and baking... it's just part of what I love! So... today I am just wanting to share this delicious recipe that I recently stumbled upon.... see, I've been getting cookbooks from the library for inspiration... I can't afford to buy too many cookbooks neither I have the space to store them or have them around our apartment... So... I thought I could use the wonderful resource of the library to get cookbooks and get inspired... and it's great! If you're not doing it yet, I encourage you to do so!

So, I got this book called "Chicken for Dinner" by Williams-Sonoma, since chicken is definitely a staple, nothing could go wrong... except that the book constantly calls for wine in the recipes... and that was a turn off for me... We don't drink and I am not going to be buying wine just for cooking... right? especially because you do want good wine if you're going to cook with it and.... the fact that the book is called "chicken for dinner" for some reason gave me this idea that all ingredients would be pretty basic... maybe wine should be a basic? I don't know... I just know I am not buying wine... LOL! But... I was pleasantly surprised with simple, comforting, inexpensive and yummy recipes like the one I am sharing right now... ready? Here it goes...

Potato, Corn and Avocado Chowder
Adapted from "Williams-Sonoma: Chicken For Dinner"

Serves 6-8

Ingredients:
2 tbsp. olive oil
2/3 large white onion, chopped
2 cloves of garlice, minced
8 medium-large red potatoes peeled and cubed
1 large sweet potato peeled and cubed
8 cups of chicken stock (or hot water mixed with about 3 tbsp. of chicken bouillion)
1/2 cup fresh cilantro, chopped
salt and black pepper to taste (if you used chicken bouillion be really careful when adding salt as the chicken bouillion is salty by itself)
2 cups corn kernels (you can use frozen)
1 cup half and half
1 avocado (pit, peel and chop right before serving)

In a sauce pan over med-high heat, warm the olive oil. Once the oil is hotadd the onion and sautee until translucent (about 5 mins). Stir in the garlic and potatoes/sweet potato. Saute for an additional 5 minutes, stirring occasionally. Pour stock or hot water and add half of the chopped cilantro. Increase heat to high and bring to a boil. Once it's boiling reduce the heat to low and let it simmer uncovered for about 22 mins. Taste and season with some salt and pepper.

Add corn and half and half. Simmer for an additional 5 mins. and mash some of the potatoes if you want to thicken the soup a little bit more.

Ladle the chowder into soup bowls. Top with the avocado and remaining fresh cilantro (dividing it all evenly).

Enjoy!

Paloma.
© Paloma K.