Summer Chicken and Corn Chowder~

Adapted from Sunset


2 slices bacon, chopped (may want to use an extra slice or two to garnish)

1 onion, chopped

3 tablespoons flour

1 pound Yukon Gold potatoes, peeled and chopped

6 cups chicken broth

4 cups shredded chicken

1/4-1/2 cup heavy cream

2 medium tomatoes, seeded and chopped or grape tomatoes, halved

I avocado, pitted, peeled and chopped

1 cup cilantro leaves

2 limes, cut into wedges

Freshly ground black pepper

Salt to taste if needed


In a large pot over medium-high heat, cook until bacon starts to brown. Remove any you'd like to reserve for garnish. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook for about 3 minutes without browning the flour.


Add potatoes and chicken broth. Bring to a boil. Reduce heat and simmer until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and add cream to taste.  Cook for about 2 minutes, till heated through. Serve garnished with tomatoes, avocado, cilantro, reserved bacon, a squirt or two of lime juice, salt and pepper to taste.