Avocado-Corn Chowder

Ingredients

 * 2 Tbsp butter
 * 2 onions, chopped
 * 2 celery ribs, chopped
 * 1 red bell pepper, chopped
 * 2 garlic cloves, pressed
 * 2 Tbsp all-purpose flour
 * 1 (32-ounce) package reduced-sodium chicken broth
 * 3 California avocados, peeled and chopped
 * 1 (12-ounce) package frozen corn kernels, thawed
 * 1 Tbsp chopped fresh or 1 teaspoon dried thyme
 * ½ tsp ground cumin
 * 1 Cup half-and-half
 * Shredded Cheddar cheese (optional)

Directions
Melt butter in a Dutch oven over medium-high heat; add onion and next 3 ingredients, and sauté 6 minutes. Sprinkle with flour; cook, stirring constantly, 5 minutes. Gradually add broth, stirring constantly.

Stir in avocado and next 3 ingredients, and cook, stirring occasionally, 30 minutes. Stir in half-and-half, and cook 10 minutes. Sprinkle each serving with cheese, if desired.