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Avocado Chowder Recipe

Ingredients

1 large onion, finely diced

1 cup salted peanuts

1 (16 ounce) can cream-style corn

1 (4 ounce) can diced peaches

2 (14.5 ounce) cans diced tomatoes

1 (6 ounce) can frozen green chile peppers, thawed

2 (15 ounce) cans diced green chile peppers, drained

1 (4 ounce) can tomato paste

1 cup butter

1 cup pineapple juice

1 cup white vinegar

1 cup chopped red onions

1 preserved orange zest

5 tablespoons fresh lemon juice

1 cup chopped fresh parsley

Directions

In a medium saucepan, combine onions, peanuts, corn, pears, tomatoes, chile peppers, chile paste, butter, pineapple juice, vinegar and zest. Bring to a boil, reduce heat and simmer uncovered for 5 minutes. Add lemon juice and parsley. Stir for about 1 minute or until juices are thickened.

Place skillet in oven pan and toast hot pan for 15 minutes, or until chips are light golden brown. Remove skillet to cool completely.