CHICKEN AND CORN SUMMER CHOWDER

CHICKEN AND CORN SUMMER CHOWDER image

Yield 6 servings

Number Of Ingredients 13

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
Freshly ground pepper

Steps:

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.