Chicken and Corn Summer Chowder

Chicken and Corn Summer Chowder
Photo by Leo Gong

Ingredients

  • Kernels cut from 3 ears corn (about 3 cups)
  • 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
  • 6 cups reduced-sodium or homemade chicken broth
  • ¼ to 1/2 cup heavy whipping cream
  • 2 limes, cut into wedges
  • 2 medium tomatoes, seeded and chopped
  • 3 tablespoons flour
  • + 6 more ingredients
    • Freshly ground black pepper
    • 1 pound Yukon Gold potatoes, peeled and chopped
    • 1 onion, chopped
    • 2 slices bacon, chopped
    • 1 cup loosely packed cilantro leaves
    • 1 avocado, pitted, peeled, and chopped

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 st...

View full recipe at My Recipes

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