Avocado-Corn Chowder with Grilled Chicken

  • erinwalsh16 Posted: 07/17/11
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    This was very delicious and refreshing on a hot summer day, however, there are some changes I would make to the recipe. First, I grilled the chicken on the grill outside and I felt that gave it a better flavor. The soup ended up being REALLY chunky, almost like you needed more "broth" base, so I would probably add less of the corn, red pepper, and chicken. Or make more of the liquid base. Finally, the orange juice in the broth was VERY overwhelming and almost distracting... next time I would use lemon or lime juice instead as I think it would bring the whole recipe together perfectly.

  • Jeanna1 Posted: 07/21/11
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    This recipe was AMAZING! Just made it yesterday for a light lunch with my girlfriend. It's a great "make ahead" recipe! I actually grilled the chicken on the grill the night before (that I had marinated using McCormick's "Mequite" marinade packet, found in "seasoning packet section" of the grocery). I also grilled the corn the night before. I whipped up the puree about an hour before serving so it could chill in the fridge. I did not stir in any of the "toppings" but instead served them in small dishes so each soup serving was a "make it like YOU like it" sort of thing. I added light sour cream and croutons to the topping options along with the chicken, corn, cilantro, green onions, red pepper and chopped avocado. It was perfect and so EASY!

  • CarolynT Posted: 07/30/11
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    I thought this soup was fantastic. I used lemon juice (Meyer lemons) and thought the soup portion had a lovely piquant taste. For an entree dinner the recipe for 4 was just enough for 2 with all the toppings. I did use just one ear of corn (that was enough) and probably a bit less red pepper too. I added cilantro and some crushed tortilla chips. Will definitely make it again

  • casperma Posted: 07/19/11
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    What a wonderful recipe! The taste of cool avocado and the crisp veggies. Outstanding! I think the cilantro makes it at the end. I used freshly squeezed OJ and added about a half of a teaspoon more of honey. I lightly sautéed the corn, peppers and onions. Easy to make and not much clean up. The grilled chicken added a depth to it as well as heartiness! I'll make it again on another hot summer day!

  • Cooksforherman Posted: 07/18/11
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    The ingredients had me convinced this would be a flavorful dish. I was wrong. The avocado puree was extremely bland. I tossed it out and made something else.

  • shangsm Posted: 07/20/11
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    I hesitated to make this after reading the reviews, but it is delicious - fresh, flavorful, refreshing, and healthy. We used half the recommended fresh squeezed orange juice, as suggested by other reviewers, and needed only one ear of corn. The ground red pepper gives this dish some nice heat. Overall, excellent and we'll definitely make this again.

  • Rachella14 Posted: 07/19/11
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    I really did not like this at all. The orange juice just ruined it. If I were to make it again I would definitely leave that out.

  • jamie77 Posted: 07/20/11
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    The OJ ruined this dish.

  • lolasophia Posted: 08/02/11
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    A delicious and refreshing recipe for a warm summer night! I did make a few modifications based on the reviews of others. I cut the amount of orange juice in half. I used rotisserie chicken which added great flavor to the soup. I served this to my book club and ended up tripling the recipe for the base. Because I did not know the preferences of many members, I served the avocado base and then allowed them to pile on their own toppings. I will most definitely make this again!

  • Kabraham Posted: 08/24/11
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    I made this dish last night. Changes I made: I grilled the chicken, used a purple bell pepper instead of the red bell as I didn't have one, and used the corn from three ears of corn and microwaved them for a minute and a half. The dish was fantastic! I am making it again for dinner on Saturday for our guests. It was the perfect dish for a warm summer night. I used many of the ingredients from my CSA share or garden. The OJ and honey added just the right touch of flavor with the red pepper. Thank you Cooking Light!!!

  • StacyYC Posted: 09/17/11
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    I am not a big fan of cold soups but this recipe intrigued me so I tried it. It is a great, fresh summer meal. As others have said, the OJ was a little too much and the toppings were pretty substantial. Not sure the recipe made me a cold soup lover but it was a tasty dish.

  • icancookthat Posted: 09/20/11
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    Yum! The citrus flavor really shines through. I'd suggest adding a bit more red pepper. Check out my post here: http://www.icancookthat.org/2011/07/avocado-corn-chowder-with-rotisserie.html

  • Hidfromu Posted: 09/02/11
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    It's like summer in a bowl. I'm naming this recipe "essence of summer" I added chipolte pepper in stead of red pepper, this gave it the kick it needs.

  • travelchickie Posted: 09/25/11
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    I made this without the chicken and added more veggies, and it was outstanding. I threw in 3 more garlic cloves and the flavor was phenomenal, even without the meat. Delicious the next day too. I honestly didn't notice the horror of the OJ that people mentioned. I thought the proportions were great.

  • stimply Posted: 09/07/12
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    This took a fair amount of tweaking to make the soup part taste good. As others said, the OJ was overwhelming. I cut back on it because of the comments. In hindsight, I would've cut it out entirely and gone with another juice like lime. Once the soup part was good, I was surprised at how well this went together.

  • Sandiesheart09 Posted: 09/08/12
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    My family loved this soup. Only changes I made was that I roasted the red pepper and used it only as garnish, doubled the recipe but didn't double on corn since the ear corns I used were large and I added chopped English cucumber. I didn't make it spicy this time because I wasn't in the mood for spicy, I probably will next time. I used fresh squeezed orange juice and didn't even taste it in the soup, it wasn't overwhelming at all. It all depends on the oranges you use I guess. It was perfect on a hot day teamed up with a salad.

  • Corliss32 Posted: 03/18/12
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    I was part way through preparing this soup when I figured out that it was supposed to be a cool soup.... I was already chilly and wanted something hot so I pureed the avocado with the OJ and pepper, but not the water. I cooked the chicken and stir fried the bell pepper with some onion, heated the water on the stove, and added all ingredients to the hot water, lastly, the avocado puree, just to heat. It was delicious!! I had leftover for work for the next two days and it was still great. The first day I had it chilled, per the recipe, the second day I heated it up. Still great....the avocado didn't get weird or change color and the flavor continued to be quite nice. I did not add the chunks of avo to the soup when leftover, and if I had I'd have kept that fresh. Thanks for a really good soup.

  • mrsmfshort Posted: 06/11/12
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    Super good soup. I made just a few changes. Took out 1/2 c of water and replaced it with low-sodium chicken broth. I did not add the bell peppers. I also cooked up 3 pieces of bacon and then sauteed the corn up in the drippings. Not very healthy I know, but it added great flavor. I topped it with everything as suggested and some chopped tomatoes and the bacon. Seasoned afterward with a bit of crushed red pepper for more heat. I preffered it warm, but it was a great summer dish!

  • guidedogmama Posted: 08/10/14
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    The orange juice was overwhelming. I should have read the reviews before making it so I could substitute with something else. I liked it for the first few bites, but after that, it was too much. Even tried to add some fritos to hide the orange....

  • ktleyed Posted: 08/08/13
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    Really loved this and will make again! Perfect on a hot night. I had the grilled chicken left over from the night before, so made it especially easy to make. Loved the fresh corn in it!

  • juliecw Posted: 08/12/14
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    Based on other reviews that said the recipe was too sweet, I skipped the honey. I also was suspicious of raw corn so I roasted the corn for a half hour on 350 degrees and let it cool before incorporating it into the soup. I would definitely make this again!!!

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