Another Bonus Recipe!

Southwest Avocado Corn Chowder

4 cloves garlic, peeled and halved
1 tablespoon minced jalapeño
3 green onions, chopped
2 tablespoons fresh squeezed lime juice
1 cup cilantro leaves, reserving a few leaves as garnish
4 ripe avocados, peeled
8 ounces silken tofu
1 teaspoon chipotle chili powder
1 teaspoon salt
2 cups fresh or frozen thawed corn
3 cups vegetable broth
4 ounces queso fresco, crumbled (omit for vegan variation)

Place garlic, jalapeño, onions, lime juice and cilantro in food processor and process until finely minced. Add in avocado, tofu, chili powder and salt and process until smooth.

Heat a sauté pan over high heat. Add corn and cook until most of kernels are lightly browned, stirring occasionally, about 3 minutes.

Bring broth to a rapid boil in a medium saucepan. Turn on food processor and slowly pour in boiling broth. When all broth is added, pour into a large serving bowl and stir in corn.

Serve warm with queso fresco (if desired) and a few cilantro leaves as garnish.

Vegan variation: Simply omit queso fresco in garnish.