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Avocado-Corn Chowder with Grilled Chicken

Photo: John Autry; Styling: Cindy Barr
Hands-on time 28 mins
Total time 28 mins
Yield 4 servings (serving size: 1 1/4 cups chowder, about 2 ounces chicken, 1 tablespoon cilantro, and 1 lime wedge)
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

Nutrition 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

How to Make It

  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.