Avocado-Corn Chowder with Grilled Chicken from Cooking Light

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  • 2 ripe avocados divided
  • 1 1/2 cup(s) water
  • 1/2 cup(s) fresh orange juice
  • 1 teaspoon(s) honey
  • 1 teaspoon(s) kosher salt divided
  • 1/2 teaspoon(s) freshly ground black pepper divided
  • 1/4 teaspoon(s) ground red pepper
  • 12 ounce(s) boneless, skinless chicken breasts
  • 1 teaspoon(s) olive oil
  • 1 small clove(s) garlic cut in half
  • 1 1/2 cup(s) fresh corn kernels (about 3 ears)
  • 1 cup(s) chopped red bell pepper
  • 1/3 cup(s) chopped green onions
  • 1/4 cup(s) chopped fresh cilantro
  • 4 lime wedges


  1. 1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and ground red pepper; 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 & 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until chicken is 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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