Cold Avocado-Corn Soup

• 2 ripe Haas avocados
• 1/2 cup fresh lime juice
• 6 cups defatted chicken stock
• Kernels from 6 ears fresh corn on the cob
• 1 jalapeno pepper, seeded and minced
• Salt to taste
• 2 tablespoons chopped coriander leaves
• Baked white corn tortilla chips

1. Split one of the avocados, remove the pit, peel and dice it.
2. Place it in a food processor with the lime juice.
3. Process until smoothly pureed.
4. Place the avocado puree in a saucepan.
5. Stir in the stock.
6. Bring to a simmer.
7. Stir in the corn and jalapeno pepper and cook five minutes.
8. Split the second avocado and remove the pit and the peel.
9. Quarter the halves and slice them thin.
10. Add the sliced avocado to the soup.
11. Remove from the heat, cover and refrigerate until cold.
12. To serve, check seasoning and add the coriander.
13. Serve with tortilla chips on the side.

avocados, lime juice, chicken, kernels, pepper, salt, coriander leaves, white corn tortilla chips

Taken from cooking.nytimes.com/recipes/9772 (may not work)