Monday, August 8, 2011

Eric Reviews: Avocado-Corn Chowder

Eric offered to share his experiences with the Avocado-Corn Chowder soup he's made several times over the past couple of weeks. I was happy to oblige and so today I present with Eric's very first post on Run Sqrl, Run!
... for hot summer days because it's cold...and easy to make.

There was a recipe in one of Sarah's Cooking Light magazines (see: Avocado-Corn Chowder in the July 2011 Issue) that I was interested in making, mostly because it was a cold soup, and it looked very simple to make. Plus, it consisted mainly of avocados, so it would make a soup that was a bright green color, so surely it must be tasty. Here are the ingredients from the magazine...this is written from memory, and I stopped measuring stuff after I made it the first time, so some of the amounts might not be exactly correct. But it's soup. How bad can you mess it up?
2 ripe avocados
1 1/2 cup water
1/2 cup fresh orange juice
1 teaspoon honey
3/4 teaspoon salt
1/4 teaspoon black pepper
some red pepper flakes (optional)

some chopped up red peppers (about 1/2 a pepper's worth)
some chopped up corn (I think it was 1 cup)
some chopped up cilantro

about two chicken breasts sprinkled with salt and black pepper
some olive oil and some garlic
The first time I made it, I didn't really read the instructions carefully, so I tossed both avocados into the blender along with the water, orange juice, honey, salt, black pepper, and the red pepper flakes. Apparently,
you're only supposed to put in 1 avocado and chop up the second one to be put into the soup afterwards. tried that the second time I made it and I think it was better with both avocados blended up nice and creamy to make a thicker soup. Also, with only a single avocado blended, the orange juice was too dominant, and I don't really associate orange juice with soup, so it tasted funny.

After you blend everything together, you can toss it into the freezer to chill while the chicken is prepared. Just throw some salt and pepper on the chicken and cover it with some olive oil and toss it into a pan. The recipe told me I should cut up some garlic and rub it on the chicken after it was done. This proved quite difficult and annoying because the chicken was quite hot after I finished pan-frying it, and it made my fingers really garlic-y afterwards. The second time I made it, I threw the chicken into a Ziploc bag with some lime juice, minced garlic, and chopped up cilantro and let it marinate for an hour or so. That turned out better and was a hell of a lot easier than rubbing garlic on it. Screw that. Of course, the third time I made it, I just decided the chicken was too much for the soup to be just a side item for a meal, so I just fried up some crispy, delicious, wonderful, heavenly bacon and made some homemade bacon bits, which worked well.

Anyway, back to the recipe. Once the chicken or whatever is done, just toss in the chopped up red peppers and corn into the avocado mixture and top with the chicken, cilantro and a lime wedge. If you add a lot of corn and peppers, it turns out to be quite a hearty meal by itself, especially once the chicken it added. But it's pretty good, and there is enough lee-way to add more salt/pepper/red pepper flakes depending on your tastes.

If you make it, let us know in a comment down below. We'd love to hear your feedback!