California Avocado Corn Chowder

From: Chef Gerry Kent, The Forge, Temecula, CA.

Yield: 4-6 servings.

1 cup vegetable stock
1 tsp. dried poblano chile, roasted over open flame, seeds and skin removed
1 each pasilla chile (no stem or seeds)
1/4 cup onion, diced
1/4 cup lime juice salt and pepper

Add chiles and onion to vegetable stock and heat to simmer. Once dried chile is soft, remove from heat and blend stock and chiles on high unti

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