Chicken and Corn Summer Chowder

Chicken and Corn Summer Chowder Recipe
Photo: Leo Gong; Styling: Randy Mon
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.
5

Outstanding

Yield:

Makes 6 servings (serving size: 2 cups))

Recipe from

Sunset

Recipe Time

Total: 50 Minutes

Nutritional 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

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

Preparation

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.

Note: Nutritional analysis is per serving.

Note:

June 2008
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