Chicken Corn Chowder Topped with Avocado and Tomatoes
only slightly adapted from Picky Palate
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 large carrots, peeled and chopped
3 stalks of celery, diced
4 cloves fresh garlic, minced
3 14 oz cans chicken broth (I only used about 32 oz. I also used a new broth to me, "No-Chicken Broth" by Imagine brand.)
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off (I only used about 1/2 a bag.)
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream (I used 1/2 and 1/2)
8 oz sour cream
Salt and pepper to taste
1 avocado, diced (A definite must! I normally would have skipped it but decided to give it a try for it's nutritional value and to stay true to the recipe. I'm so glad I did. It added a creaminess that I loved.)
1 tomato, seeded and diced (Another must. You wouldn't think it'd add that much but it really does.)
Fresh ground black pepper
1 tomato, seeded and diced (Another must. You wouldn't think it'd add that much but it really does.)
Fresh ground black pepper
1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes ( let it simmer about 15 minutes or more), until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.
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ReplyDeleteI love a good corn chowder and this one looks delish!! Can't wait to try it!
ReplyDeletethis looks great, I am going to try it out soon!
ReplyDeleteYummo! This looks delicious!
ReplyDeleteThe avocado does really sound like it elevates the soup - such a great idea! Wish I had a big bowl right now!
ReplyDelete