CHICKEN-CORN CHOWDER WITH AVOCADO-TOMATO RELISH

I love a good soup almost as much as I love a good salad, and now that the weather’s cooling, I have yet another reason to pull out the soup pot and toss in yummy ingredient after yummy ingredient. This chicken-corn chowder was tasting pretty fine, though not anything to spectacular–until I topped it with avocado-tomato relish. Then–wow! So the relish is not optional. Enjoy!

Chicken-Corn Chowder with Avocado-Tomato Relish

1 tbsp olive oil

3 slices turkey bacon, chopped small

1 medium-sized onion, diced

3 tbsp flour

4 cups chicken broth

3-10 oz cans chicken breast, undrained

1 large potato, chopped small (I used a baking potato)

1-1/2 cups chopped tomatoes (I used Campari)

1/2 avocado, pitted, peeled, and chopped

3 radishes, sliced thin

3 cups frozen corn

juice of 2 limes

1/2 cup heavy whipping cream

1/4 cup chopped cilantro

1) To large soup pot, add olive oil and heat over medium; add bacon and cook 3-4 minutes, stirring often, until just crisp; add onion and cook 5 minutes, stirring often; sprinkle flour over onion-bacon mixture and cook, stirring often, 3 minutes

2) Stir in chicken broth, chicken breast with its liquid, and potato; increase heat to medium-high and, stirring occasionally, bring to a boil; reduce heat to low and cook 5 minutes;

3) Meanwhile, in small bowl combine avocado, tomato, and radish; set aside

4) Add corn and lime juice to soup and cook 3 minutes; stir in heavy whipping cream and cook 2 minutes; ladle soup into bowls, scatter avocado-tomato-radish mixture over top, and sprinkle with cilantro; serve!

Servings: 4-6

Advertisements