Chicken and Corn Summer Chowder

Both rich and light, this one-pot meal has a fresh, bright topping of avocado, tomato, cilantro, and lime prep and Cook Time: 50 minutes.

Total: 50 minutes

Yield: Makes 6 servings (serving size: 2 cups)

• 2 slices bacon, chopped

• 1 onion, chopped

• 3 tablespoons flour

• 1 pound Yukon Gold potatoes, peeled and chopped

• 6 cups reduced-sodium or homemade chicken broth

• 4 cups shredded cooked chicken (from a 2 1/2- 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

Preparation

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

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook 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. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

Note: Nutritional analysis is per serving.

Nutritional Information: Calories: 504 (41% from fat), Protein: 37g, Fat: 23g (sat 7.9), Carbohydrate: 40g, Fiber: 4.8g, Sodium: 733mg, Cholesterol: 109mg

-Sunset, JUNE 2008, Photo By: Photo: Leo Gong; Styling: Randy Mon