Jalapeno and Avocado Cream Soup (Chowder)

This soup is addictive, says Blake of Hell’s Backbone Grill in Boulder, Utah. Justin and I had it on our trip in 2005. I’ve made a few additions, like corn.

ingredients

8 jalapeno peppers, stemmed and seeded
2 T. olive oil or butter
1 c. finely diced sweet yellow onion
5 cloves minced garlic
1 c. frozen white corn (optional)
8 c. heavy cream or unsweetened soymilk
2 c. chopped roasted tomatoes (canned fire-roasted will work great--Muir Glen)
1 c. diced Haas avocado
sea salt and pepper
1 small bunch cilantro, stemmed and chopped

directions

1
Mince jalapenos, wearing gloves. Seriously. Wear gloves. It has the potential to cause a lot of suffering later.
2
Melt butter or oil in a large soup pot. Cook finely diced onion and minced jalapenos together in butter over low heat for about 5 minutes. Add minced garlic and continue cooking until onion is translucent and beginning to brown, 20 minutes more.
3
Turn heat to low and add the cream or soymilk, tomatoes, corn, and avocado. Carefully bring the soup to a simmer (if using soymilk, don’t raise above medium). Cook at a gentle simmer for 30 minutes. Stir often.
4
Add a generous amount of salt. Really. The cream base can take it. Add a good amount of cracked black pepper and most of the cilantro leaves. Garnish with the rest of the cilantro leaves.

Source: Carrie Price