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Avocado corn bacon soup

This soup is chilled and it is surprisingly delicious once you add the lime juice. Jacob sprinkled cayenne on his portion and he really liked it with some heat. 

  • 1 slice bacon, diced
  • 1/2 onion, diced
  • 1/2 jalapeño, diced
  • 1 clove garlic, minced
  • 1 small ear of corn, handful of kernels reserved (If cooked, add last. If fresh, add with onion)
  • 1 tbsp flour
  • 1 1/2 cups stock (I used 1 cup vegetable, 1/2 cup chicken)
  • 1 small avocado
  • 1 big juicy lime
  • Fresh thyme
  • Reserved corn 

Cook bacon until crispy. Pour off all but 1 tbsp bacon fat. Saute onion until soft, seasoning generously. Add jalapeño, garlic, cooked corn and sauté for a few more minutes. Add flour and stir for a minute to cook the flour. Add stock slowly. Put corn kernel in soup. Bring to boil and reduce to simmer for 20-30 minutes. Chill soup for 1 hour ish. Puree soup in food processor or blender and add avocado and lime juice. Strain if desired. Garnish with cooked bacon, thyme, corn kernels, and more lime juice. 




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