Chicken and Corn Summer Chowder

Chicken and Corn Summer Chowder

Photograph Leo Gong

SERVES 6
TIME 50 minutes

Ingredients

2 slices bacon, chopped
1 onion, chopped
3 tbsp. all-purpose flour
1 lb. Yukon Gold potatoes, peeled and diced (1/2 in.)
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 21/2- 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

Directions

1. In a large, heavy pot over medium-high heat, cook bacon, stirring often, until fat is rendered and meat starts to brown. Add onion, reduce heat to medium, and cook, stirring often, until soft, about 3 minutes. Sprinkle with flour and stir until it smells a little toasty (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth to pot. Bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, 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. Cook until heated through, about 2 minutes. Ladle soup into bowls and garnish servings with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

PER 2-CUP SERVING 504 cal., 41% (207 cal.) from fat; 37 g protein; 23 g fat (7.9 g sat.); 40 g carbo (4.8 g fiber); 733 mg sodium; 109 mg chol.