I’m a little in love with Sprouted Kitchen. Their food photography is consistently wonderful – to the point that when I showed Shane tonight’s recipe on the blog, he asked “do they cook outside?”. Seriously, they must be blessed with the best lighting in all of Southern California.
This dish feels very Southern Californian to me in that it embraces seasonal produce while also throwing in a bit of seafood and velvety avocado. Of course, I live far from the origin of both the shrimp and the avocado, so it’s not terribly seasonal for me, but occasionally those splurges are worth it. Like here:
I didn’t love the corn soup, but I did love the contrast between the warmth and richness of the soup and the texture and freshness of the shrimp and avocado.
If you make this recipe, I suggest cutting way back on the oregano. In fact, that’s the only thing I’d really recommend changing, though I look forward to trying this with my mom’s corn chowder recipe. Maybe I can even talk my brother into bringing some avocados home from LA…