I love any dish that has avocados in it. Nothing is more delicious than tender sweet corn with juicy tomatoes, tasty onions, garlic, mild chilies, all in a avocado/vegetable stock/milk base. Also, it is rather colorful and creamy.

You can serve it warm or cold. It can feed at least 4-6 hungry people.

Step 1: Ingredients

1 can of canned corn, drained
2 ripe avocados (If you love avocados as much as me, add more if you desire; It'll make your soup really creamy and thick)
lime juice
1/2 tbsp of vegetable oil
1 garlic clove, diced
1 small yellow onion, diced
1 tomato, seeded and diced
2 tbsp of canned green chilies
1 can of vegetable broth
2/3 cup of milk
green onion, for garnish
salt and pepper

Also need:
A pan (like pictured)
Food processor
Cutting utensil
Stirring utensil

Step 2: Mash!

Mash the avocados, mixing in some lime juice, and set it aside.

Step 3: Saute!

Saute the canned corn, diced tomatoes, diced onions, diced garlic clove, and green chilies with some vegetable oil until nice and tender. It will take 3 minutes.

Step 4: Scoop!

Take the pan off of the heat. Take the stirring utensil, scoop up 2/3rds (or half if you like a chunky soup), and place into the food processor. Place the mashed avocados in the food processor as well.

Step 5: Blend!

This is the fun part. Blend until it is mixed/smooth. It will look like some strange slime at this part.

Step 6: Add Milk and Broth!

Empty the strange goop back in the pan with the saved veggies. Add the can of vegetable broth and 2/3 cup of milk. Mix until blended. Heat for 3-4 minutes until hot.

Step 7: Serve!

Taste your concoction. Add salt and pepper if you want. Chop up some green onions with scissors and sprinkle. Serve warm or cold and can feed at least 4-6 people.