Avocado Corn Chowder

2 Genuine California avocados
2 cans corn kernals (8 oz. each)
1 can diced potato (8 oz.)
4 oz butter
4 oz flour
3 oz chicken base
celery
onion
salt, pepper
1 quart milk or cream
1 oz red pimentoes for color

Melt butter add finly diced cererly and onion, sautee until onions are tender.

Add flour to butter and mix together, set aside.

Peel 2 Genuine California avocados and remove pit.

Add with flour mixture and in a food processor blend together to make a puree.

Put this mixture aside.

Put 1 qt milk in a pan and bring to boil-bring back to simmer and add chicken stock

Add puree slowly to milk on stove. It will thicken.

Add 2 cans of corn kernals and potatoes mix together.

Let simmer approx 10 minutes.