Chicken and Corn Summer Chowder

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.

Total Time: 50 minutes
Yield: Makes 6 servings (serving size: 2 cups))

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.

Nutritional Information

Calories:

504 (41% from fat)

Protein:

37g

Fat:

23g (sat 7.9)

Carbohydrate:

40g

Fiber:

4.8g

Sodium:

733mg

Cholesterol:

109mg