Avocado-Corn Chowder with Grilled Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée. Ingredients:
2 ripe avocados, divided |
1 1/2 cups water |
1/2 cup fresh orange juice |
1 teaspoon honey |
1 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1/4 teaspoon ground red pepper (optional) |
12 ounces skinless, boneless chicken breast |
1 teaspoon olive oil |
1 small garlic clove, cut in half |
1 1/2 cups fresh corn kernels (about 3 ears) |
1 cup chopped red bell pepper |
1/3 cup chopped green onions |
1/4 cup chopped fresh cilantro |
4 lime wedges |
Directions:
1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
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