Creamy Avocado Potato Chowder

Creamy Avocado Potato Chowder

Not only for your favorite bowl of guacamole, avocados are delicious in warm soup recipes. The blended avocados result in an extra creamy consistency that can be added to a variety of soups recipes during the last few minutes of cooking time. The flavors and colors of the avocado pair well with light-colored soups, either chicken, vegetable- or seafood-based. For this recipe, I share with you a basic, but delicious, potato chowder with my easy and fresh avocado salsa stirred in to create a winning combination. A simple garnish of tortilla strips, cilantro, fresh lime and crushed red pepper are my favorite way to enjoy this soup.

Yields 6 servings

Ingredients:

For the Creamy Avocado Salsa:
2 Haas avocados
Juice of 1 large lime
1-2 jalapeño peppers, seeded and sliced
2 clove garlic, sliced
3 tablespoons cilantro, chopped
1 1/4 cups cold water
Salt to taste

You Will Also Need:
2 tablespoons unsalted butter
2 tablespoons olive oil
1/2 cup sweet onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 medium red bell pepper, diced
2 full tablespoons all-purpose flour
2 cups chicken broth
2 cups milk or Half&Half, at room temperature
1 1/2 pounds russet potatoes, peeled and diced
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon celery seed
Salt and pepper, to taste

Creamy Avocado Potato Chowder

Directions:

1. In the blender, combine all of the ingredients to prepare the avocado salsa. Blend on high until smooth. Taste for salt, set aside.

2. In a large pot at medium heat, add the butter and olive oil. Add the onions, garlic, celery and bell pepper. Season lightly with salt and pepper and saute for 5 minutes.

3. Add the flour and cook for 1 minute. Whisk in the chicken broth and the milk until well combined. Stir in the cumin, coriander and celery seed. When it comes to a boil, taste for salt and pepper. Season, to taste. Add the potatoes, reduce to a simmer and cook until potatoes are fork tender, about 20 minutes. Gradually stir in the avocado salsa. Turn heat to low and cook just to warm through. Garnish to taste. Yields 6 servings.

Creamy Avocado Potato Chowder
Garnish Option 1: Tortilla strips, cilantro, lime and crushed red pepper flakes.

Creamy Avocado Potato Chowder
Garnish Option 2: Shaved sharp cheddar or Parmesan cheese, pickled jalapeño slices and cilantro.

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