Chicken And Corn Summer Chowder
Ingredients
- 2 slices bacon chopped
- 1 onion chopped ⓘ
- 3 tablespoons flour ⓘ
- 1 lb Yukon Gold potatos, peeled and chopped ⓘ
- 6 cups reduced-sodium or homemade chicken broth ⓘ
- 4 cups shredded cooked chicken
- Kernels cut from 3 ears of corn (about 3 cups) ⓘ
- 1/4 to 1/2 cup heavy whipping cream ⓘ
- 2 medium tomatos, seeded and chopped ⓘ
- 1 avocado, pitted, peeled and chopped
- 1 cup loosely packed cilantro leaves ⓘ
- 2 limes cut into wedges ⓘ
Instructions
- 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 piecruist) but hasn't started to brown, about 3 minutes.
- Add potatos and broth. Bring to a boil. Reduce heat to keep mixutre simmering and cook until potatos 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 tomatos, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.
Nutrition & Diet Analysis (per serving)
566
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).