Hope everyone had a great weekend, Mondays’ seem to come so quick, don’t they? I had a LONG weekend of Pilates training that I travel an hour each way to, (finally almost done!!) and my oldest son lost his first tooth. As a hygienist, I was excited to be the one to yank it out after my little guy decided that by kicking him in the mouth, it would loosen it even more! I just love boys! The tooth fairy came and it was a huge success!

So, onto the soup of the day…There’s just something about a good homemade soup that just makes you feel so good. This hearty Chicken Corn Chowder is no exception. It is full of fresh vegetables and packed with flavor.

This is my own recipe that I created and keep close by anytime I’m in the mood for a good hearty soup. The best thing about it is, it’s a breeze to whip up. Are we seeing a trend in my recipes yet?!!

The avocado and tomato topping are so good mixed in the soup. I love avocado with everything, creamy and delicious. Enjoy!!

Chicken Corn Chowder Topped with Avocado and Tomato

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
2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off
2 large boneless skinless chicken breasts, cooked and shredded
½ Cup heavy cream
8 oz sour cream
Salt and pepper to taste

1 avocado, diced
1 tomato, seeded and diced
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, 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.