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Chicken and Corn Summer Chowder

Makes 6 servings (serving size: 2 cups))

Total Time
50 mins

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.

Chicken and Corn Summer Chowder

Greg DuPree

 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
Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 504Calories from Fat 41
% Daily Value *
Total Fat 23g36%

Saturated Fat 7.9g40%
Cholesterol 109mg37%
Sodium 733mg31%
Total Carbohydrate 40g14%

Dietary Fiber 4.8g20%
Protein 37g74%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.