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Creamy Avocado Corn Soup Warms Up the Meal on a Cold Rainy Day

Updated on November 9, 2013
Creamy Avocado Corn Soup
Creamy Avocado Corn Soup

When you crave something creamy and warm, think soup!

For a perfectly warming and soothing

dinner on the first rainy day of Autumn I decided to literally whip up a meal in a matter of minutes. Since the three avocados waiting for me on the kitchen counter ripened before I was ready for them, I ran out for the best organic guacamole at the food co-op.

My busy day was easier because of the

luscious meal to come. One of the best things about my creamy avocado soup is that it takes less time to make than it does to eat it with a gluten-free biscuit made from Pamela's baking mix.

The tenderest drop biscuits take about

five minutes to make, with no kneading or rolling. Just mix them up with a large spoon, and they're ready to put in the oven, while the corn cooks. Here's how simple the biscuits are: put flour mix, oil; milk (I use powdered or canned goat milk in a bowl, and stir it up. I like this part because there's no need to fear overmixing. I go ahead and stir to my heart's content.

I melt the coconut oil when my kitchen's cool and it's solid. After it's all blended I simply drop it onto greased parchment baking paper lined cookie sheets. In 10 - 12 minutes they're ready for eating.

By the time the biscuits are ready

the soup's also warm and there's time to open a bag of fresh salad fixin's and dish up a dinner to remember.

That's a happy meal to remember - luscious soup

with fresh hot biscuits and a green salad, ready in 20 minutes

  • Prep time: 15 min
  • Cook time: 5 min
  • Ready in: 20 min
  • Yields: 4


  • Corn: (1 Can Canned) or 16 oz. Frozen Corn
  • 16 oz. Chicken Broth
  • 1/8 - 1/4 Cup Walnuts
  • 1 T Lemon Juice
  • 12 oz. Guacamole
  • 1/2 teaspoon Salt
  • Pepper to suit you
  • Parsley stems


  1. Add 1/4 Cup Water to frozen Corn in medium saucepan. Boil 5 minutes. (if using canned corn, place 1/4 can Corn in pan and turn heat on low-medium
  2. Put remaining corn into high speed blender
  3. Add Chicken Broth and walnuts
  4. (If using whole avocado, peel, pit and add to blender with above ingredients)
  5. Blend on high speed for 20 seconds or until walnuts are creamy
  6. Pour mixture into pan with remaining whole corn
  7. Add 1 T Lemon Juice
  8. Add store bought guacamole to pan. Stir with metal whisk until smooth
  9. Heat on medium heat, stirring often until hot
  10. Serve in soup bowls with parsley as an accent
Libby's Organic Whole Kernel Sweet Corn, 15-Ounce  Cans (Pack of 12)
Libby's Organic Whole Kernel Sweet Corn, 15-Ounce Cans (Pack of 12)

What's better than a case of canned organic corn in the pantry when it's time to turn it into a bowl of nourishing gold!

If you're typically in a hurry to get a weekday dinner done, the canned corn heats a good ten minutes faster than the frozen type.

Nutiva Organic Coconut Oil, Virgin, 15 Ounce (Pack of 2)
Nutiva Organic Coconut Oil, Virgin, 15 Ounce (Pack of 2)

I usually have both this size and the 54 oz duo pack on hand.

Since coconut oil became my regular baking date this has become my oil of choice. I like that it's delivered directly to my door.

Pamela's Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)
Pamela's Products Gluten Free Baking and Pancake Mix, 4-Pound Bags (Pack of 3)

Here's what I use in my gluten-free kitchen. And yes, the 3-pack means I only buy it a couple times per year. I use it in all my cookie, banana bread and pancake recipes.


Have you tried my smooth and savory avocado corn soup yet?

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    • profile image

      anonymous 3 years ago

      I love that you use organic ingredients too, we try to always support organic food (real food). This looks really good, something I know my family would enjoy.

    • profile image

      RinchenChodron 3 years ago

      Mmmmm - I'll be trying this one! Thanks

    • Heidi Vincent profile image

      Heidi Vincent 3 years ago from GRENADA

      Not yet but it's a very interesting combination, Papier.

    • smine27 profile image

      Shinichi Mine 4 years ago from Tokyo, Japan

      Oh goodness this looks really good and it would be perfect for the cold winter arriving very soon. I never tried avocado soup before but I love avocados so I know I'll like this.

    • profile image

      anonymous 4 years ago

      Yummy, with a capital Y!

    • MartieG profile image

      MartieG aka 'survivoryea' 4 years ago from Jersey Shore

      I really need to give this recipe a try-sounds really good!

    • SweetTeaPam profile image

      SweetTeaPam 4 years ago

      Sounds delicious!

    • profile image

      Boojay 4 years ago

      Can't wait to try this! I love avocados.

    • Miratex profile image

      Miratex 4 years ago

      Not yet, maybe one day. It lookls delicious.

    • profile image

      DebMartin 4 years ago

      What an interesting combination. I've never heard of or thought of corn soup with avocado. I'll try it!

    • sousababy profile image

      sousababy 4 years ago

      Brilliant combination of ingredients - I'm sure this soup is filling. Glad it's also gluten-free (thanks).

    • profile image

      masunyoananda 4 years ago

      Never tried before but it looks yummy and I'm going to try it this week-end. Thanks a lot for the sharing...:)