Avocado Corn Soup Recipe
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Avocado Corn Soup

By: Chileanavocados.org  
"Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving."

Rating: This weblink has been rated 1 time with an average star rating of 1.0 Read Reviews (1)

Rate/Review | 36 people have saved this

Prep Time:
10 Min
Cook Time:
5 Min
Ready In:
15 Min

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Original Recipe Yield 4 servings
 

Ingredients

  • 2 Chilean Hass avocados
  • 1 (14 ounce) can chicken broth, reduced sodium
  • 1 tablespoon lime juice
  • 1 (14.5 ounce) can corn kernels
  • Cilantro, mint or basil leaves for garnish

Directions

  1. Cut avocados in half, remove pit, and peel. Put avocado into blender. Add broth, lime juice and salt. Blend until smooth. Pour into medium saucepan. Stir in corn. Heat over medium-high heat until just steaming. Garnish with your choice of fresh herbs. Season to taste with salt and pepper.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 252 | Total Fat: 15.8g | Cholesterol: 2mg

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The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 26, 2009 by Hezzy_tant_Cook 
This one needs help. Four ingredients is not enough...and eight is only barely in a last ditch... MORE

 
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