I’m a Californian, who craves the fall season. Seriously, the second the weather even starts to look like fall (79 instead of 89) I crave comfort foods, fire places, Thanksgiving, candles, stuffing, sweaters, boots, hats, beanie’s and oh-did I mention stuffing? OMG I can’t wait!
You can feel me right? Here we go into the holidays with our homes filled with friends, family the scents of the season and the constant cooking therapy that I personally so love and rely on. I’m excited and getting my festive on.
Let’s just say I’m kicking off fall with a spicy, warm corn chowder with avocado and cilantro.
Enjoy and Smooches xoxo
WHAT YOU NEED: “I make a big batch so I can freeze some”
Fresh or frozen corn 8 cups
Chicken broth one 32 oz. box
Cream cheese 8 oz. less fat
Sharp cheddar cheese 2 cups’
One sweet onion diced
Olive oil or butter 2 Tablespoons to sauté onion
Heavy cream ¼ cup
Cumin 2 teaspoons
Cayenne pepper to taste (3 to 4 shakes)
Salt and pepper to taste
Jalapeno peppers garnish (optional)
In a Dutch over sauté onion in the olive oil or butter until reduced and brown. Add in frozen corn and sauté about 5 minutes. Add chicken broth and seasoning, bring to a boil and then reduce heat, cover and simmer for about 20 minutes.
After 20 minutes add the cream cheese, grated cheddar cheese and cream, combine and melt completely. Ladle out about 6 cups of the mixture into a bowl to puree. If you are using a blender, let the soup cool a little first. Blend the 6 removed cups to a pureed consistency and adds back into the soup, then heat and combine.
Serve warm with cilantro and avocado garnish and you can also add a kick of jalapeno pepper if you like.
This looks amazing! I have to know those, what are the little biscuits on the side, though? This feels like soup that needs those!
Your blog is beautiful. Thank you for the recipe!
Sorry for my delay in getting back to you. The little bites on the side are cauliflower biscuits. I’m still working on perfecting those.