Chicken and Corn Summer Chowder

Chicken and Corn Summer Chowder

 This soup is so delicious with all of the toppings on it. This is perfect for a cloudy rainy day. 

Time: 50 minutes

Serves: 6

2 slices bacon, chopped

1 onion, chopped

3 Tablespoons flour

1 pound Yukon gold potatoes, peeled, chopped

6 cups chicken broth

4 cups shredded chicken from rotisserie chicken

3 cups corn, fresh off the cob or frozen

¼ - ½ cup 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

Salt and pepper, to taste

Directions:

In large pot on medium high heat, cook bacon until fat renders and meat browns. Add onion, reduce heat to medium and cook until soft, about 3 minutes. Sprinkle with flour and cook another three minutes. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender. About 5-7 minutes. Add chicken and corn, bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve, garnish with tomato, avocado, cilantro, lime juice, and salt and pepper.

Notes: I increased the bacon to 4 slices, used 3 small regular baking potatoes, 4 cans of chicken broth, frozen corn, 1 whole rotisserie chicken, ½ cup whipping cream, and added 1 Tablespoon chopped garlic clove.