Spicy Corn and Avocado Soup

 Happy Hump Day guys. We are late into the Summer now, and I got to team up with Pacific Foods today to bring you an incredible soup that celebrates the best of the season. And I have to say, I am just dying over this soup. I’m not sure I can get over how completely gorgeous the color and texture is- do you agree?? That pale green color is amazing. I want a dress in Spicy, Corn and Avocado Soup color.
 I made this a few weeks ago after my family and I went Corn Picking (that was a first for me!!) in Ellensburg, WA on our Ranch weekend with friends. The kids (and maybe me) got so excited about picking corn that we may have picked about 3 times more than any of us could ever eat at one dinner. And because the kids shucked with equal excitement, we had a bunch of naked (is that what you would call it!?) ears of corn that needed to be used right away. So when I went home with a bag of it, I started thinking about all of the ways to use just picked gorgeous fresh corn.   

So it was amazing, just as it was. But I couldn’t help but think a dash of spice would compliment the flavors and cut through the richness- and that is just what the raw jalapeno does.

I garnished with some fresh avocado, raw corn kernels, garden chives and a drizzle of olive oil and it was absolutely delicious. I also think it is worth mentioning that this is really great chilled too.
Ingredients :
¼ cup olive oil
1 yellow onion, roughly chopped
Kernels from 2 ears of corn
4 cups Organic Free Range Pacific Chicken Broth
1 large avocado, peeled and pitted
1 fresh jalapeno, roughly chopped
Kosher salt
Optional garnish: avocado, corn kernels, chives and olive oil

Instructions :
In a medium-large pot over medium-low heat add the olive oil and the yellow onion. Cook while stirring often for 7 minutes, and if you need too lower the heat to keep the onions from browning, do so.
The onions should be soft and translucent when you add the corn kernels. Stir them into the onions and then add the chicken broth. Bring to a simmer and cook for 10 minutes.
Remove the soup from the stove and transfer it to the jar of a blender. Add the jalapeno and the avocado and puree on high until the soup is smooth and creamy. Gently reheat in the same pot and season to taste with kosher salt.
Ladle into bowls and garnished with slices of avocado and some raw corn kernels and chives plus a drizzle of olive oil.