Yeah, you heard right. I said Piña Colada Grilled Caramelized Pineapple!!! I mean life doesn’t get better or easier than this. This recipe is ridiculous. We’ve been poolside beating the oppressive L.A. heat and this little ditty is the perfect ending to any and every impromptu bbq. I mean, the grill’s already hot so it seems a shame NOT to make it, right?

Although…I do make this in a skillet on the stove sometimes and the caramelization is to die for! Try it both ways and pick your own delicious poison;)

Pineapple skin cut from the pineapple

Grilled pineapple rings caramelized with piña colada glaze

  • 1 whole pineapple
  • 1/4 cup dark rum, like Meyers
  • 1/4 cup coconut cream (optional but insanely delicious)
  • 1 teaspoon cinnamon
  • pinch salt
  • 1/4+ cup dark brown sugar, to taste
  • unsweetened coconut flakes, toasted stirring frequently in a dry pan on low heat until nicely browned
  • coconut oil for brush grill racks

~ Cut the thick skin and eyes from the pineapple. Slice into thick rings then core with either a cookie cutter or paring knife.

~ Whisk together all ingredients except the toasted coconut (and oil for brushing) in a shallow baking dish and marinate pineapple rings for an hour.

~On a preheat grill to medium-high heat. Brush grill racks with coconut oil to prevent sticking. OR preheat an oiled skillet over medium heat.

~ Grill/sear pineapple until you see grill marks and/or caramelization and the pineapple is heated through (about 5 minutes per side).

~ You can reserve the marinade and serve it with the rings if you like. Then sprinkle each ring generously with the toasted coconut.

ENJOY!

Grilled pineapple rings caramelized with piña colada glaze

Grilled pineapple rings caramelized with piña colada glaze

When Molly was up for showing me how she makes homemade lasagna noodles rolled entirely by hand I was pumped. I can’t eat them but, man was I happy to shoot her making these beauties (and housing all the layers between noodles)! This lasagna was a BIG hit in our houses. It’s chock full of flavorful vegetables and the perfect satisfying dish for any meatless Monday (or wednesday, or thursday…). I actually think I like it better than it’s meaty cousin. GASP! Shhhh don’t tell, snitches get stitches!

Molly’s artisanal noodle making was so very beautiful to shoot that I’ve included more images than usual to take ya’ll on the “maker’s” journey with us. Kick back and enjoy because there’s plenty of work to come when you make and roll your own lasagna noodles the old-fashioned way;) You can do it! Let’s see those muscles!

Woman cracking an egg into a pile of flour to make pasta.

Woman cracking an egg into a pile of flour to make pasta.

Woman kneading dough to make pasta.

Woman pulling and flipped fresh rolled pasta dough.

Woman cutting freahly made lasagna noodles.

Sauteed pan of vegetables including squashes, onion and tomatoes.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman assembling a vegetable lasagna with homemade noodles.

Woman spooning vegetable sauce.

Woman assembling a vegetable lasagna with homemade noodles.

PASTA
  • 3 c.+ All purpose flour
  • 4 Eggs
  • Pinch of Salt
  • 1 tbsp of warm water
~ Form a volcano shape with the flour and sprinkle with a pinch of salt.
~ Crack eggs into the well of the flour.
~ Using a fork begin to beat the eggs and slowly draw in the flour the combine. As the dough starts to come together, use your hands to knead. Add warm water or more flour to get a tacky, yet firm consistency.
~ Let the dough rest for 1 hour. Divide dough into 4 equal parts. Using a rolling pin roll (or a pasta maker if you have one!) out each ball like your life depends on! Roll the dough to approximately 1/8 of an inch or thinner.
~ Use a paring knife to cut each sheet into 3-4 inch strips. Each sheet will yield 3-4 strips. Lay the strips out flat to dry while make the ragu and herbed cheese fillings.
VEGGIE RAGU
  • 1 28oz can whole peeled tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 Yellow Squash
  • 1 Green Zucchini
  • 1 Red Bell Pepper
  • 1 Yellow Bell Pepper
  • 1 Large Yellow Onion
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • 1/4 c. light dry red wine (we used Pinot Noir)
  • 1/4 c. grated parmesan cheese
  • 2 tsp. minced garlic
  • Salt and Pepper to taste
Chop all of the fresh veggies into bite size pieces. For the squash and zucchini quarter then slice.
~ Heat olive oil to a large skillet at medium heat. combine squash, zucchini, peppers, and onion to skillet. Saute for 5-7 minutes until all of the veggies begin to soften.
~ Add garlic and cook for another 2 minutes.
~ Add in tomatoes and red wine. Let the mixture cook down stirring occasionally to break up whole tomatoes. Season with parmesan cheese and salt and pepper to taste. Allow the mixture to simmer for approximately 30 minutes. Turn off the heat and let stand for another 30 minutes.
HERBED CHEESE FILLING
  • 1 container whole milk ricotta cheese
  • 1/4 c. Parmesan cheese
  • 1/4 c. chopped fresh herbs (we used Basil, Thyme, and Rosemary)
  • Fresh ground pepper
Combine all ingredients and stir well add more pepper and herbs to your liking.
Layering and baking: 
~ Preheat oven to 400 degrees.
~ Use an 11X13 baking dish to layer the lasagna in. Coat the bottom of the pan with the veggie mixture and then lay down the first layer of pasta. Add a thicker layer of the veggie mixture on top of the pasta and then dot with tsp. size spoonfuls of the HERBED cheese mixture. Layer again with pasta and repeat. You should have enough pasta and filling for four layers.
~ After the last layer of pasta, add the last of the veggies and cheese plus shredded bits of mozzarella cheese, more herbs, and pepper. Bake for 35-45 minutes until the cheese is bubbly and lightly golden! Let it cool for 10-15 minutes for serving. Voila : )
 Homemade vegetable lasagna with handmade noodles.

This strawberry pie was a delightful afterthought. I had extra flaky gluten-free from a batch of quiche and I sure as hell didn’t want to waste it! I grabbed a bunch of frozen strawberries from last season and whipped up something tasty to fill mini pots. Perfect!

Now the crust is not my invention and I have not found a better gluten-free recipe that mimics the real, gluten-laden, flaky buttery crust for pies and quiches. Credit where credit is due! It’s my go-to gf crust recipe now. I use King Arthur All Purpose gluten-free flour with great results and omit the xanthan gum as that flour already contains it.

We loved these topped with straight sour cream and a sprinkle of brown sugar! In the 100+ temps we’ve been having, a cool strawberry pie is a welcome treat!

Gluten-free Mini Strawberry Pies with Flaky Pie Crust

CRUST

Extra Flaky Gluten Free Pie Crust

~ Follow the recipe and bake the crust as instructed, adding extra time if needed to make sure the crust is fully baked and nicely brown.

STRAWBERRY FILLING

  • 2 cups whole frozen strawberries, divided
  • 1/2 cup brown sugar
  • 1 ounce/ 2 Tablespoons fresh lemon juice
  • 2+ Tablespoons chia seeds
  • Sour cream, to top

~ Combine 1 cup of the frozen strawberries with lemon juice and sugar in a pot over low heat until the strawberries thaw.

~ Smash the strawberries with the back of a wooden spoon to add thickness and texture to the mixture then add remaining 1 cup strawberries.

~ Once the last strawberries thaw, turn up the heat to medium and lightly simmer until liquid reduces and thickens a bit.

~ Add chia seeds. Let cool then refrigerate. If your filling is more liquid than preferred, you can always add more chia seeds to soak up the juices. The water content of frozen strawberries can vary so adjust the chia accordingly.

~ Spoon chilled filling into ramekins of baked pie crusts. This recipe made 4 mini pies for me.

~ Top with a dollop sour cream (and a sprinkle of brown sugar if desired).

ENJOY!!!

These flourless chocolate cupcakes are decadent and satisfying with the rich bitterness of dark or bittersweet chocolate playing against the cool, subtle sweetness of sour cream whipped cream. My two-year-old told me these cupcakes were spicy! Ha!

They keep super well at room temperature in a sealed container and you’ll find that one cupcake is enough to satisfy!

Recipe note: If you like your chocolate confections sweeter or more mild, considering using semi-sweet chocolate in the place of bittersweet or true dark cacao chocolate. You could also use only one bar of dark/bittersweet instead of two if you want a milder flavor. We like the complexity of super dark, bitter chocolate so we go full throttle with the recipe as is!

The sour whipped cream is just out of this world! The sour cream adds more body, tang and richness and stands up against the rich chocolate very well making a perfect balance. Honestly, it’s just love at first bite!

PS: The whipped cream recipe makes much more than needed for the cupcakes. Just make it, you’re welcome;)

 

Gluten-free flourless chocolate cupcakes with creme fraiche whipped cream

CUPCAKES

  • 1 cup butter
  • 7 ounces (2 bars) bittersweet or very dark (like 72% cacao) chocolate
  • 2 teaspoons espresso powder (or instant coffee or espresso grounds)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup real cocoa powder (unsweetened)
  • 1/4 teaspoon sea salt
  • 1 Tablespoon vanilla extract
  • 4 large eggs, beaten.

SOUR CREAM WHIPPED CREAM

  • 1 pint heavy whipping cream
  • 4-5 Tablespoons sugar (or to taste)
  • 1 teaspoon vanilla extract
  • 1 pint sour cream

CUPCAKES

~ Preheat oven to 375 degrees

~ Spray or line a 12 muffin pan (I like the reusable silicone liners myself)

~ Dissolve espresso powder in 2 Tablespoons hot water

~In a large bowl, combine chocolate and butter and microwave for 30 seconds at a time, whisking vigorously in between, until smooth

~ Stir in all remaining cupcake ingredients until combined. I tend to add the eggs last so the chocolate mixture has had time to cool a bit

~ Pour batter evenly into muffin tin and bake for about 20 minutes until just set. Let cool completely.

SOUR CREAM WHIPPED CREAM

~ Combine whipping cream, sugar and vanilla in a large bowl. Stir until sugar dissolves.

~ Beat with a hand or stand mixer until peaks form. Add sour cream and beat for another 30 seconds or so.

~ Top each cupcake with a crazy amount of the whipped cream. I also sometimes add a sprinkle of cinnamon or candied ginger over the whipped cream for extra flavor.

ENJOY!!!!

MAN, OH, Maaaaaan are these a winner! I had lost my hand-scrawled, barely legible recipe for my flourless banana muffins and tried a few others I’d found online. It was…disappointing to say the least. I dug through every single recipe paper I had until I finally found the damn thing, and it was SO worth it!!! I’ve adapted my original recipe to be even more incredible. I prefer gluten-free recipes that don’t require an alternative flour as they rarely have much, if any, nutritional value (though, I’ll admit, sometimes you just want a damn baked good!). I pretty much keep these in stock at our house and make a double batch (24 mini and 12 regular muffins) whenever we start to run low. We eat these for breakfast more often than not!

Oh and I buried the lead! This recipe is whipped up quicker than quick in a high speed BLENDER!!! You’re welcome;)

Roasting the bananas is totally optional but quite delicious if you have 15 minutes to spare. You can customize this recipe with walnuts or pecans. I usually use my homemade almond butter but have also used the raw store bought variety that is only almonds and it works great too!

Flourless chocolate banana bread muffins

*makes ~ 12 regular or 24 mini muffins

  •  1 1/4 cups old fashioned oats
  • 3 medium ripe bananas (if desired, roast bananas in skin on baking sheet at 350 degrees for 15 minutes)
  • 1/4 cup almond butter
  • 2 large eggs
  • 1/4 cup maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 cup chocolate chips or chunks

~ Preheat oven to 350 degrees and grease a muffin tin.

~ Combine all ingredients except chocolate in a high powered blender. Blend until smooth. If the batter is warm, let cool before stirring in the chocolate or it will melt. Stir in chocolate.

~ Pour into muffin tins filling each hole a little over 3/4 of the way full.

~ Bake at 350 degrees. Bake regular muffins for 15-16 minutes and mini muffins for 12-13 minutes. Baking times may vary depending on the amount of natural oil in your particular almond butter so keep an eye and don’t over-bake. They should be fluffy and very moist.

ENJOY!!!

 Flourless chocolate banana bread muffins

Flourless chocolate banana bread muffins

Best HOLIDAY pomegranate pear pie

Today I bring you golden turmeric milk, a delicious, healing tonic originating in Indian Ayurvedic medicine. Turmeric is praised for its anti-inflammatory and antioxidant properties. It can reduce swelling and, many say, help coughs and colds. Ginger aids in digestion and settles the stomach, not to mention the bright, spicy flavor of fresh ginger! Both turmeric and ginger are recommended for headache sufferers due to their anti-inflammatory effects.

This turmeric milk is divine hot, so soothing and restorative especially before bedtime. It’s also delicious and invigorating cold. My toddler goes nuts for it! She likes the spice I guess!

The pepper and coconut oil in this recipe are actually quite important as they aid in the absorption of curcumin, which is the compound responsible for turmeric’s incredible medicinal qualities. I use fresh ginger and turmeric both of which you can get at many markets and asian markets. If you cannot find fresh turmeric, you can substitute 1 teaspoon dried ground turmeric to see how that suits your tastes and incrementally add more if you like. Fresh turmeric has a brighter flavor than its dried counterpart so try both and see what you prefer!

I plan to make this with homemade coconut milk too. I’m sure it will be a wonderful vegan alternative!

Golden Turmeric Milk with ginger honey and cinnamon

*servings 2

  • 3 cups whole milk
  • 3 inches fresh turmeric, scrubbed and sliced but not peeled
  • 5 inches fresh ginger, scrubbed and sliced but not peeled
  • 3 cinnamon sticks, ~4 inches each
  • 3/4 teaspoon peppercorns
  • 1 vanilla bean, split and scraped
  • 9 cardamom pods
  • 1 Tablespoon coconut oil
  • 1 Tablespoon honey
  • pinch ground cinnamon

~ Heat milk gently in a saucepan. Stir in all ingredients except honey and ground cinnamon, making sure to scrape the vanilla bean seeds into the milk then tossing the remaining pod in the pan as well.

~Bring the milk to a low simmer and steep at a simmer for 10-15 minutes. Strain mixture and stir in honey. Pour into cups and sprinkle a pinch of cinnamon into each cup (look how pretty the cinnamon is swirling in the cup. ahhhh:).

ENJOY!!!

 Golden Turmeric Milk with ginger honey and cinnamon

Golden Turmeric Milk with ginger honey and cinnamon

It’s that time of year again when I have the pleasure of doing my annual pie shoot with my dear friend, Emily-the-Pie-Maven. Ahhhh I love the holidays and this tradition with Emily is truly one of my favorites. Now that she and I both have boisterous toddlers, we rarely have the opportunity to casually cook or chat together. It seems like it’s only once a year, at our pie shoot, that we can speak to each other in complete sentences with full attention without having to stop everything to catch a flying (correction: falling!) daredevil 2-year-old! The calm of the tradition is complimented by the incredible scents wafting through the house and finished by the insane flavor-filled fruits of our labor. Mmmmm.
This year we have a tart and sweet rustic pomegranate pear pie. I’ve included a recipe for a gluten-free press in flourless hazelnut crust which is delicious! The gluten-free crust makes this an open-faced pie. It’s easy to make this pie as pictured with the leaves using your favorite pie crust recipe. Emily hand cut the leaves for this regular flour artistic pie and boy did she nail it! She subbed 1/2 cup of the flour in her usual crust recipe for 1/2 cup ground hazelnuts and it was fantastic! The gluten-free crust cannot make these leaves as it is a press in crust and can’t be rolled;)
The pomegranate molasses in this recipe is a necessary and divine addition as it balances the sweet pear with the tartness of pomegranate. You can buy pomegranate molasses at some grocery stores and Persian markets but it’s easy to make. I’ve included the simple recipe at the end and it’s sooooo good!
Best pomegranate pear pie
GLUTEN- FREE Crust
  • 1 cup oat flour
  • 1/2 cup ground hazelnuts or pecans
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons sugar
  • 3-4 Tablespoons melted butter or liquid coconut oil
~ Preheat oven to 375 degrees.
~ Mix all but oil. Mix in 3 Tb oil up to 4Tb until the mixture is moist but not sticky. Press evenly into pie pan or 2 cocottes.
~ Pre-bake for 10 min at 375 degrees.
*makes 1 regular sized pie bottom crust or 2 cocottes. Double recipe to make 4 cocottes to accomodate the amount of pear mixture or cut the pie filling recipe in half to accomodate 2 cocottes.
Pomegranate Pear Pie Filling
  • 5 cups sliced bosc pears, ripe but a bit firm and unpeeled
  • 1/2 cups pomegranate seeds plus more for garnish
  • 1/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 4 Tablespoons pomegranate molasses (*recipe below)
  • 1 Tablespoon butter
  • Hazelnut Flourless Crust (recipe above) or regular pie crust of your choice.
~ Preheat oven to 450 degrees.
~ Mix sugar, cinnamon and salt in a small bowl.
~ Arrange sliced pears layer by layer over bottom crust, sprinkling sugar mixture and 1/4 cup of the pomegranate seeds over each layer as you go.
~ After assembling the top layer, drizzle molasses evenly over pie/s, sprinkle the last of the sugar on top and scatter little blobs of the butter on top of pie. If using regular crust, place top crust over the filling, pinch around edges and brush with egg wash.
~ Bake at 450 degrees for 10 minutes then reduce to 350 degrees for 40 minutes or so until golden and bubbling.
~Top with fresh pomegranate seeds.
*Pomegranate Syrup
  • 4 cups pomegranate juice
  • 1/2 cup sugar
  • 1 Tablespoon lemon juice

~ Combine all ingredients in a saucepan over medium heat. Stir until sugar is completely dissolved. Simmer, stirring occasionally, until liquid has reduced to 1 cup (~ 75 minutes). It should be thick like warm molasses. Allow to cool for a while then transfer to jar to cool completely before refrigerating. Can be stored in refrigerator for 6 months or so.

Rustic Gluten Free Pomegranate Pear Pie

Best pomegranate pear pie

Still life of bosc pears pomegranate and holiday greens on blue napkin

I was recently asked if I like to cook. The person who asked me was relatively certain the answer was yes. I replied, “Not particularly, but I really LOVE to eat well”. That response surprised her. I guess a love for cooking and eating should go hand-in-hand. Meh, not so much. That said, I’m pretty enamored by the natural processes of real healthy food. Preparing foods in the same perfect ways our ancestors discovered for us. Culturing living foods, cooking down fresh foods to thicken and add richness and watching foods transform and be reborn into something altogether new and deliciously nutritious never ceases to amaze. I make a lot of things from scratch not because I love the physical process, I don’t find it cathartic to spend extra time on crazy busy days making coconut milk or yogurt from scratch. I do it because it’s better. It tastes better. It’s healthier, more nutritive and sometimes cheaper or the only way I can give my little girl grass-fed yogurt without added thickeners. I find ways to streamline the process and make it a normal part of my day (and my husband’s;). I don’t love the “doing” but, to me, it’s important and I do LOVE the eating. I also hope my daughter will learn and appreciate the value of real food, made the old ways. In a world where many children are appalled to learn that much of their food grows (or should grow!) out of the ground, I hope she finds value in the living nature of vibrant food. We’ll see, a mama can dream;)

Anyway, on the with the show! Making yogurt at home is flat out cool and pretty dang amazing. It’s the most delicious science experiment there is and it’s VERY simple. You are literally sleeping, yes SLEEPING, for most of the process. Can’t beat that! Use the freshest store bought plain yogurt you can find for your starter culture. I’ve only had 2 batches not culture and the starter came from the same tub of store bought yogurt. Wah-wahhh. Sometimes the live cultures in store bought yogurt die and, therefore, cannot culture your milk. Once you make your own yogurt, reserve a 1/4 cup from each batch to use as a starter for your next batch. Never buy yogurt again!

Lately, I’ve experimenting with making my yogurt in traditional earthenware pots. They are made of unglazed clay and the porosity of the pot pulls some water out of the yogurt which makes it thicker. They are a nightmare to clean though, good grief! You can also make the yogurt more of a greek style thickness by straining it in cheesecloth or a towel in a colander over a bowl. Set it this way in the fridge for a few hours or until it reaches the desired thickness. This separates the whey out of the yogurt but the whey has a lot of the probiotics so it’s a trade-off. I’ve found that letting the yogurt culture for 24 hours makes it insanely creamy and thicker. I’ve read cautions about culturing for too long saying that the yogurt becomes too tart. This has not been my experience at all! Give it a try and see for yourself.

Of course you can always make a fruit on the bottom yogurt with store bought yogurt if you’re not much for making your own.

The blueberry chia jam is just flat out yummy. Great on toast, PBJs and yogurt. Or on a spoon, it’s pretty great just on a spoon too;)

Homemade yogurt with blueberry chia jam

YOGURT

  • 1/2 gallon of the freshest, best milk you can get – doesn’t have to be homogenized (I like grass-fed organic)
  • 1/4 cup starter culture

~ In  a large pot, gently heat the milk to at least 180 degrees, stirting regularly.
~ Remove from heat and let milk cool to about 110-115 degrees (do not add culture above 115). Whisk in starter culture.
~ Cover the pot (optional to wrap pot in a towel) and leave overnight in the oven with the light on.
~ In the morning or after ~ 24 hours, remove pot from oven. Leave at room temperature for an hour. If using an earthenware pot, put pot of yogurt in the fridge where it will continue to thicken. If using a regular pot, whisk yogurt and pour into jars or strain yogurt in the fridge for several hours before jarring and refrigerating.

BLUEBERRY CHIA JAM

  •  3 cups (16 ounces) frozen blueberries
  • zest of 1 lemon
  • juice of 1 lemon (~1/4 cup)
  • 3 Tablespoons honey
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons chia seeds

~ In a saucepan, bring blueberries, zest, lemon juice, honey and maple syrup to a simmer. Simmer and stir occasionally until blueberries thaw, then smash about half of the blueberries.
~ Bring to a boil, stir occasionally and reduce liquid by half. Remove from heat.
~ Whisk in chia seeds.
~ Cool and store in jars in the fridge. Leave overnight before eating to allow the chia to completely soften.

ENJOY!!!

It’s been HOT HOT HOT! I know this summer has been unusually brutal for most of the country, and here is Los Angeles we are no exception. It seems like the entire area has been burning since May. The smoke and heat blowing in are oppressive.

Now that I’ve made you think about all that sweaty misery, let’s talk about soup! Ha! No but seriously, this is a late summer soup because the corn is best fresh off the cob. It’s super crisp and bursting with flavor. I love chowder hot but this version tastes simply amazing cold. Dollop of sour cream on chilled sweet potato corn chowder is just the nutrient boost your sweaty booty needed! You can customize the degree of thickness by pureeing more or less of the soup. Keep it broth-y and skip blending altogether.

This is a great, flavorful and healthy soup that’s easy for toddlers to eat too because it’s thick and sticks to the spoon a bit;)

Ps: We already went through this pot of soup and I’ll be making another today. Cool, healthy, delicious food doesn’t get better than this!

Vegan sweet potato corn chowder

 

*serves 4 as a main dish

  • olive oil
  • 2 cloves smashed garlic
  • 1 onion, finely chopped
  • 3 teaspoons cumin
  • 2 large sweet potatoes, peeled and diced
  • 1 quart vegetable (or chicken if not vegan/vegetarian) stock
  • 1 red bell pepper, diced
  • 7 ears of corn, kernels cut from cob
  • avocado, diced
  • cilantro, chopped (optional)
  • sour cream (optional but lovely if serving chilled)
  • salt and pepper

~ In a stock pot, heat oil and sauté onion and garlic for 5 minutes until fragrant and onion becomes translucent.
~ Add cumin, salt and pepper and stir to coat.
~ Add sweet potatoes and stir to coat. Sauté for 5 minutes.
~ Add stock, bring to bowl, reduce to and simmer for 20 minutes or so until the sweet potatoes become fork tender.
~ Add corn and bell pepper, cover and simmer for 10 minutes.
~ Turn off heat, let cool a bit then ladle 1/3 of the soup into a blender. Blitz until pureed. Stir puree back into soup. Salt and pepper to taste.
~ Ladle corn chowder into bowls and top with avocado and cilantro. If serving chilled, you can add a dollop of sour cream.

ENJOY!!!

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