SPICY CORN CHOWDER WITH AVOCADO CRÈME

PREP + COOK TIME 8 HOURS + COOLING SERVES 6

1 tablespoon olive oil

6 corn cobs (1.5kg), kernels removed

2 medium brown onions (300g), chopped coarsely

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon dried oregano leaves

½ teaspoon smoked paprika

1 teaspoon dried chilli flakes

1.25 litres (5 cups) vegetable stock (recipe on page 33)

300ml pouring cream

½ cup (60g) corn nuts (salted roasted corn kernels)

1/3 cup loosely packed fresh coriander sprigs

AVOCADO CRÈME

1 small avocado (200g), chopped

1/3 cup (80g) sour cream

2 tablespoons lime juice

1 Heat oil in a 4.5-litre (18-cup) slow cooker on Medium; cook corn kernels, onion, garlic, cumin, oregano, paprika and chilli, stirring, for 15 minutes or until softened and lightly caramelised. Add vegetable stock and cream. Cook, covered, on Low for 7½ hours.

2 Cool soup for 10 minutes. Using a stick blender, blend soup until smooth. Season to taste.

3 Meanwhile, make avocado crème. 4 Serve soup topped with avocado crème, corn nuts and coriander. Season with cracked pepper.

AVOCADO CRÈME

Blend or process ingredients until smooth. Season to taste.