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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 28 Minutes
Total: 28 Minutes

Nutritional Information

Amount per serving
  • Calories: 359
  • Fat: 17.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 11.2g
  • Polyunsaturated fat: 2.6g
  • Protein: 24.5g
  • Carbohydrate: 30g
  • Fiber: 9.7g
  • Cholesterol: 49mg
  • Iron: 2mg
  • Sodium: 558mg
  • Calcium: 39mg

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. 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. 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. 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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