You’ll scrape the bottom of the bowl with this sweet veggie chowder, which is fully loaded with bites of avocado and green onion, and an herb butter for swirling and spreading on toast.
Allergen Note: Contains milk, wheat.
In a saucepan over medium heat, bring the chowder to a simmer. Cut the potato into bite-size pieces (you should have about 2 cups). Add the potato to the chowder and simmer until tender, stirring occasionally, 12 to 15 minutes, depending on size.
Meanwhile, shuck the corn and cut the kernels from the cob. Slice the green onions. Peel, pit, and dice the avocado. Slice and toast the baguette.
When the potatoes are soft, add the corn kernels to the simmering chowder, and cook just until tender, 2 minutes longer. Season with salt to taste.
Ladle the corn chowder into bowls, and swirl in a pat of the basil butter. Top with the green onions and avocado, and grind with pepper. Serve warm, with the baguette for dipping.