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Bone Suckin' Corn Soup with Guacamole

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Bone Suckin' Seasoning & Rub, 2 tsp.
Corn, kernels from 3 ears of fresh or 2 cups of frozen
Olive Oil, 1 Tbsp.
Sea Salt and Pepper, to taste
Red Onion, 1 Tbsp. chopped
Cilantro, 2 Tbsp. fresh and finely chopped
Lime, 1 whole lime zested and juiced
Jalapeño, 1 stemmed and seeded, finely chopped
Avocado, 2 pitted and chopped

Bone Suckin' Seasoning & Rub, 2 tsp.
Corn, Kernels from 5 ears of fresh or 3 cups of frozen
Olive Oil, 2 Tbsp.
Garlic, 1 Tbsp. minced or 1 crushed clove
Onion, 1/2 red, chopped
Jalapeño, 1 stemmed and seeded
Chicken Broth, 1 1/2 cups
Cilantro, 1 tsp. chopped, for garnish
Sea Salt and Pepper, to taste


Preheat the oven to 450˚F. Prepare a baking sheet by lining with aluminum foil or parchment paper. Place corn kernel in a bowl and toss with olive oil, Bone Suckin' Seasoning & Rub, sea salt and pepper to taste. Spread corn out evenly on the baking sheet and roast for 20 to 30 minutes, until the corn is golden brown. Remove corn from oven and set aside. In a bowl combine the roasted corn, red onion, cilantro, jalapeño, lime zest and juice. Gently fold in the avocado. Season with sea salt and pepper and chill for topping for soup.

Put corn kernels in a blender or food processor.Combine oil and garlic in a soup pot over medium heat. Add onions and jalapeños, season with sea salt and pepper and sauté until vegetables are translucent and soft, about 5 minutes. Transfer vegetables into the blender or processor and puree until smooth. (May need to stir the corn mixture, but don't add liquid.) Pour corn puree back into the soup pot and place over medium heat. Stir constantly until the mixture thickens and stir in the chicken broth. Bring to a boil, stir and then bring to a simmer, cover and season with sea salt and pepper. Serve in bowls and top with guacamole and garnish with cilantro.

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