Chicken and Corn Summer Chowder

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.

Yield: Makes 6 servings (serving size: 2 cups))
Total:
Recipe from Sunset

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Recipe Time

Total: 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 504
  • Calories from fat: 41%
  • Protein: 37g
  • Fat: 23g
  • Saturated fat: 7.9g
  • Carbohydrate: 40g
  • Fiber: 4.8g
  • Sodium: 733mg
  • Cholesterol: 109mg

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. 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. 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.
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