Avocado Corn Chowder/Salad

1 garlic clove, minced

2 ears grilled corn, cut off cob

¼ cup finely diced grilled red onion

1 tablespoon minced jalapeño

2 tablespoons olive oil

1 tablespoon lime juice

½ teaspoon salt

1 cup Avocado Poblano sauce

1 cup vegetable broth

1 cup coconut milk

Cilantro for garnish, if desired

Toss the garlic, corn, onion, jalapeño, olive oil, lime and a pinch of salt.

For the salad: Pile the salad in the middle of a bowl and pour a little avocado cream around it.

For the soup: Place half the salad in the blender with the avocado cream, broth and coconut milk. Blend to the desired consistency. Pour into bowls and top with a little of the remaining salad.

Serves 4

From Monique Costello at Happy Eats Heathy