Creamy Avocado Potato Chowder, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Creamy Avocado Potato Chowder

Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 6 Servings
As if potato chowder were not tasty enough. Blend in creamy avocado and you have something extra delicious in this creamy avocado potato chowder!

When you think of potato chowder, it's typically some variation of seafood with potatoes. And when you think of avocado, you think of guacamole.  Avocados are delicious in warm chowder 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, like chicken, vegetable or seafood.

Today 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 chowder.

Ingredients

  • Creamy Avocado Salsa
  • 2 hass avocados
  • Juice of 1 large lime
  • 1-2 jalapeño peppers seeded and sliced
  • 2 cloves of garlic sliced
  • 3 tablespoons cilantro
  • 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 and half at room temperature
  • 1 1/2 pounds diced Russet potatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon celery seed
  • salt and pepper to taste

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Directions

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