Avocado-Corn Chowder with Grilled Chicken

Photo: John Autry; Styling: Cindy Barr
Top a creamy chilled avocado soup with fresh corn and grilled chicken for colorful and flavorful main dish entrée.

Yield:

4 servings (serving size: 1 1/4 cups chowder, about 2 ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)

Recipe from

Recipe Time

Hands-on: 28 Minutes
Total: 28 Minutes

Nutritional Information

Calories 359
Fat 17.9 g
Satfat 2.7 g
Monofat 11.2 g
Polyfat 2.6 g
Protein 24.5 g
Carbohydrate 30 g
Fiber 9.7 g
Cholesterol 49 mg
Iron 2 mg
Sodium 558 mg
Calcium 39 mg

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

Preparation

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.

Note:

Mark Bittman,

August 2011