Chicken and Corn Summer Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Both rich and light, this one-pot meal has a fresh, bright topping of avocado, tomato, cilantro, and lime. Prep and Cook Time: 50 minutes. Ingredients:
2 slices bacon, chopped |
1 onion, chopped |
3 tablespoons flour |
1 pound yukon gold potatoes, peeled and chopped |
6 cups reduced-sodium or homemade chicken broth |
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken) |
kernels cut from 3 ears corn (about 3 cups) |
1/4 to 1/2 cup heavy whipping cream |
2 medium tomatoes, seeded and chopped |
1 avocado, pitted, peeled, and chopped |
1 cup loosely packed cilantro leaves |
2 limes, cut into wedges |
freshly ground black pepper |
Directions:
1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.
2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
3. Note: Nutritional analysis is per serving.
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