Avocado-Corn Chowder with Chicken

Avocado-Corn Chowder with Chicken

I’m usually not a fan of chilled soups, but when I saw a picture of this avocado soup in the most recent Cooking Light, I knew I had to make it! It contains one of my most favorite ingredients ever, avocado! This soup was SUPER easy to make. I took a shortcut by using some rotisserie chicken from my grocery store, but I will also include the directions for cooking the chicken below just in case you want to cook some yourselves. To make this soup, you really just toss everything in the blender and give it a whirl, cook some chicken (or in my case, just shred), mix it all together and you’ve got yourself the perfect little summer soup!

Now, I did like this soup chilled, but I also wanted to see what it would taste like warm. So I ate half of it cold and half hot. I kind of liked the warm version a little better, but that’s because I normally just prefer warm soups to cold soups. If I were to make this again, I would probably eat all of it warm, but it still tasted good cold so eat it however you’d prefer!


Avocado-Corn Chowder with Chicken

Ingredients:

  • 2 ripe avocados, diced
  • 1 1/2 cups water
  • 1/2 cup orange juice (no pulp)
  • 1 teaspoon honey
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 12 ounces skinless, boneless chicken breast
  • 1 teaspoon olive oil
  • 1 small garlic clove, cut in half
  • 1 1/2 cups fresh corn kernels (about 3 ears) or you can use canned corn
  • 1 cup chopped red bell pepper
  • 1/3 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 4 lime wedges

Directions:

  1. Peel and coarsely chop 1 avocado; place in a blender. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth. Place in freezer to chill while chicken cooks.
  2. Heat a grill pan over medium-high heat. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
  3. Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
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4 comments

  1. This looks awesome! I’m with you….I’d try it warm, too. I like Vichyssoise – but I adore it when it’s warm!

  2. Great recipe, sounds delicious!

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