Recipe courtesy of Mary Sue Milliken and Susan Feniger
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4 to 6 servings


Corn and Tomato Garnish:


Heat oil in Dutch oven over low heat; add onions, garlic, jalapenos, salt and pepper and cook, stirring, 10 minutes or until translucent. Add avocados and stock and bring to the simmer. Simmer 15 to20 minutes or until avocados are soft. Add cream, bring back to a simmer, then puree with immersion blender until very smooth. Stir in cilantro and lime and serve, topped with Corn and Tomato Garnish.

Corn and Tomato Garnish:

Stir together corn kernels with all other ingredients in a small bowl. 

Cook's Note

Cooking the avocados preserves their bright color when chilled.

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