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Chicken and Corn Summer Chowder

Chicken and Corn Summer Chowder

Greg DuPree

Total time 50 mins
Yield

Makes 6 servings (serving size: 2 cups))

Both rich and light, this one-pot meal has a fresh, bright topping of avocado, tomato, cilantro, and lime. Prep and Cook Time: 50 minutes.

Ingredients

  • 2 slices bacon, chopped
  • 1 onion, chopped
  • 3 tablespoons flour
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 6 cups reduced-sodium or homemade chicken broth
  • 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
  • Kernels cut from 3 ears corn (about 3 cups)
  • 1/4 to 1/2 cup heavy whipping cream
  • 2 medium tomatoes, seeded and chopped
  • 1 avocado, pitted, peeled, and chopped
  • 1 cup loosely packed cilantro leaves
  • 2 limes, cut into wedges
  • Freshly ground black pepper

Nutrition Information

  • calories 504
  • caloriesfromfat 41 %
  • protein 37 g
  • fat 23 g
  • satfat 7.9 g
  • carbohydrate 40 g
  • fiber 4.8 g
  • sodium 733 mg
  • cholesterol 109 mg

How to Make It

  1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

  2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

  3. Note: Nutritional analysis is per serving.