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Avocado Corn Soup

Rated as 1 out of 5 Stars

"Only four ingredients plus garnish and you have a savory soup that's perfect for a fall or winter supper or brunch starter. If you wish, use the canned Mexicorn®, with bits of red and green pepper. You can also use frozen corn kernels and cook them in the microwave according to packaged directions. If you wish, chop a quarter cup of any of the fresh herbs suggested, to stir in just before serving. Avocado adds wonderful flavor and richness to the creamy soup, and there are only 200 calories per satisfying serving."
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15 m servings 252
Original recipe yields 4 servings


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  1. Cut avocados in half, remove pit, and peel. Put avocado into blender. Add broth, lime juice and salt. Blend until smooth. Pour into medium saucepan. Stir in corn. Heat over medium-high heat until just steaming. Garnish with your choice of fresh herbs. Season to taste with salt and pepper.

Nutrition Facts

Per Serving: 252 calories; 15.8 28.3 6 2 356 Full nutrition


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This one needs help. Four ingredients is not enough...and eight is only barely in a last ditch effort to add more flavor to an, interesting, but otherwise overpoweringly bland concoction. I like...