INGREDIENTS:1¼ quarts chopped onion 1¼ quarts diced celery 2 cups coarsely shredded carrot 1/3 cup canola oil 3 quarts yellow corn kernels 1½ Tbsp. chopped fresh thyme 3 quarts water to taste, salt to taste, freshly ground white pepper to taste, cayenne pepper 1/3 cup fresh lemon juice, or to taste 11 California Avocados (5½ lbs.) as needed for garnish, carrot threads* DIRECTIONS:Sauté onion, celery and carrot in oil until soft, about 10 minutes. Stir in yellow corn, thyme, water and 1 tsp. ...
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