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

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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

Instructions
 

  • Preheat oven to 400.
  • Trim off any silk that is sticking out of the husk of the corn ears.
  • 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.
  • 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.
  • Using an immersion blender, puree until smooth.
  • Stir in the basil and the red pepper.
  • 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.
  • Pour soup into bowls, top with avocados.