Chicken and Corn Summer Chowder

Name: Chicken and Corn Summer Chowder
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 avocado, pitted, peeled, and chopped; 2 slices bacon, chopped; 6 servings Freshly ground black pepper; 237 milliliters loosely packed cilantro leaves; 710 milliliters Kernels cut from 3 ears corn (about; 3 Tbsps flour; 59 milliliters heavy whipping cream; 2 limes, cut into wedges; 1 liters reduced-sodium or homemade chicken broth; 1 onion, chopped; 946 milliliters shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken); 2 mediums tomatoes, seeded and chopped; 454 grams Yukon Gold potatoes, peeled and chopped

Chicken and Corn Summer Chowder might be just the main course you are searching for. This recipe makes 6 servings with 437 calories, 33g of protein, and 20g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up heavy whipping cream, limes, flour, and a few other things to make it today. To use up the avocado you could follow this main course with the chocolate avocado mousse | quick dark chocolate avocado mousse as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown.

Ingredients you will need

Bacon

Meat

Equipment you will use

Pot

Add onion, reduce heat to medium, and cook until soft, about 3 minutes.

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Onion

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.

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Pie Crust