Loaded Mexican Corn Soup
 
3T canola oil
1 white onion
4 garlic cloves
1T coriander seeds
6 mealies, corn kernels removed
1 celery stalk
3 cups chicken stock
1 cup cream
Salt to taste
 
4 Ripe avocados (cannot be too soft or else it will fall apart during charring)
1 cup sour cream
Nacho chips
 
15g coriander
4T extra virgin olive oil
1 garlic clove
 
 
Cook the onions down in the oil until well caramelized. Add the garlic, celery and coriander seeds and cook until the seeds are toasted and become fragrant. Add the corn kernels and sauté for 1 minute before adding the chicken stock.
 
After cooking for 10 minutes add the cream and blend either in a jug blender or with a stick blender. Season with salt.
 
Open the avo and remove the pip. Brush with a bit of canola oil, place on the griddle pan to char slightly for 3 minutes, allow to cool slightly before using a tablespoon and removing from the skin.
 
Add the remaining corn to a pan with a little oil to char slightly.
 
Place the avo in a serving bowl along with some spring onions, red and red onion before you pour in the soup. Top with coriander and the charred corn.
 
Drizzle some sour cream and the coriander oil.  Finally, garnish with crushed nacho chips.