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Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

 

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

I brûléed some avocados, which, let me be honest, is sort of strange. But it gave this soup a campfirey, smoky flavor that I loved so I’m standing behind the decisions. A decision that was largely based on the fact that I’ve had this brulee torch for over two months and haven’t used it yet.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Now I’m sort of hooked on the idea of wielding a kitchen torch this powerful, it completely smokes (pun intended) the one I previously owned that I now see as fairly pathetic. The new one is beast, I think it might belong in the tool shed out back (I don’t actually have a tool shed, so I guess it’ll stay in the kitchen).

But you really don’t HAVE to brulee avocados, just cutting them up and adding them to the soup like a normal person is just fine.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

About this soup, it’s vegan, which clearly I am not. But I love vegan food because it puts the emphasis on produce, which I adore. Corn is just coming into the season, and so are the avocados I abused, but the weather in most parts of the country is still soup worthy. But you have to remember that I’m also the girl that likes to drink stout and eat soup in August.

I also prefer to eat ice cream in December. Which all may add up to my rampant non-normalness that forced me to take a kitchen torch to those perfectly lovely avocados.

Roasted Corn, Pale Ale and Coconut Curry Chowder with Brûléed Avocados

Yield: Yield: 4 side dish servings or 2 entree servings

Ingredients

  • 3 large ears sweet corn
  • 2 tbs olive oil
  • ½ white onion, chopped
  • 3 cloves garlic, chopped
  • 2/3 cup pale ale
  • ½ tsp salt
  • ¼ tsp pepper
  • 2 cups vegetable broth (chicken will work as well)
  • 1 can (13.5 ounces) full fat coconut milk
  • 2 tsp red curry paste
  • pinch cayenne
  • 5 large leaves basil, thinly sliced
  • 1 large red pepper, roasted
  • 1 large avocado (ripe but firm, too soft will not work)
  • 1 lemon

Directions

  1. Preheat oven to 400.
  2. Trim off any silk that is sticking out of the husk of the corn ears.
  3. Place on a baking sheet, roast for 20 minutes. Remove from oven and allow to cool enough to handle. Cut the kernels off the corn, set aside.
  4. In a sauce pan over medium high heat, sauté the onions in olive oil until soft, about 5 minutes. Add the garlic, cook for 30 seconds. Add the beer, salt, pepper, and vegetable broth, coconut milk, curry paste, corn kernels, and cayenne. Bring to a simmer. Cook for 5 minutes.
  5. Using an immersion blender, puree until smooth.
  6. Stir in the basil and the red pepper.
  7. To brûlée the avocados, slice into ¼ inch slices, sprinkle with lemon juice. Place on a heat proof surface like a baking sheet. brûlée with a kitchen torch until browned, use tongs to flip over and brûlée the other side.
  8. Pour soup into bowls, top with avocados.
https://domesticfits.com/roasted-corn-and-coconut-curry-chowder-with-bruleed-avocados/


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Comments


Kelly @ Hidden Fruits and Veggies May 10, 2013 um 5:17 am

I’m with you on eating soup year round. Just too tasty not too. This soup looks amazing and bonus points for being vegan! There’s something about corn in soup that’s just plain delicious.

Reply

Tieghan May 10, 2013 um 5:20 am

Whoa! This so different and I LOVE that!! I mean the bruleed avocados sound incredible! Holy Yum!

Reply

MC May 10, 2013 um 6:01 am

Mmmm that sounds so good. I wish I could brulee an avocado!

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Bev @ Bev Cooks May 10, 2013 um 6:07 am

WHAT. I dig this.

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Alayna @ Thyme Bombe May 10, 2013 um 6:32 am

I love that you bruleed an avocado! What can’t you brulee, really? Sounds like an awesome addition to this fresh soup.

Reply

ashley – baker by nature May 10, 2013 um 8:43 am

Jackie, you are totally succeeding at making gorgeous, creative food!!! I want this… like NOW!

Reply

Happy Valley Chow May 10, 2013 um 9:00 am

Wow your recipes are always so amazing and inspirational. Sounds absolutely amazing. PS I don’t think you could put anymore soup in that bowl 😛

Happy Blogging!
Happy Valley Chow

Reply

Michelle Collins May 10, 2013 um 12:43 pm

This sounds incredible. I love that you bruleed the avocados!

Reply

Katie @ Blonde Ambition May 10, 2013 um 5:19 pm

Coconut curry is so good! I’ll leave the brûlée-ing up to you though…I’m not sure I’m to be trusted with a kitchen torch 🙂

Reply

MadSCAR May 11, 2013 um 1:15 am

Love it! Thanks for recipe 🙂

Reply

Anna @ Crunchy Creamy Sweet May 11, 2013 um 8:33 am

Bruleed avocados – that shows how genius you are, Jackie! LOVE it! PS: Your styling in these shots is beautiful!

Reply

Cassie | Bake Your Day May 11, 2013 um 3:20 pm

Now I for sure need a kitchen torch. Bruleed avocados is brilliant. I love this, Jackie!

Reply

claire @ the realistic nutritionist May 12, 2013 um 4:15 pm

DUDE. This.

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addie | culicurious May 13, 2013 um 9:47 am

Looks totally delicious! I’m loving the bruleed avocado!

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Kelly Senyei | Just a Taste May 13, 2013 um 10:53 am

This looks incredible! Can’t wait to make the most of summer’s freshest corn!

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Carrie @ Bakeaholic Mama May 13, 2013 um 12:35 pm

There are no words for how good this looks. Bruleed Avocados… wow!

Reply

dishing up the dirt May 13, 2013 um 7:36 pm

I’m not vegan either but I love vegan food for the same reason as you. The highlight is usually good local produce! This soup sounds fantastic. Bruleed avocados is genius!

Reply

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