Fresh Corn Chowder

I cut this recipe in half when cooking for two. It is good served as an appetizer. It was not filling at all, so don't make it as your only dish!

Source: Vegetarian Times + my own twist

Serves 4

Ingredients:
2 1/2 cups almond milk
2 1/2 cups raw corn kernels, from about 5 ears or thawed frozen
1 small avocado, peeled and diced (about 1 cup)
dash of salt
cracked black pepper to taste

Directions:
1. Pureé almond milk, 2 cups corn kernels, 3/4 cup avocado and salt in blender until smooth.
2. Pour into pot and cook on low just until warm (about 2 or 3 minutes). Do not boil!
3. Ladle into bowls, garnish with remaining corn and avocado, and sprinkle with cracked black pepper.