Chicken Corn Chowder Topped with Avocado and Tomato
A hearty, easy-to make chowder full of vegetables and topped with creamy avocado.
Ingredients
For the Corn Chowder:
- 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
For the Topping:
- 1 avocado diced
- 1 tomato seeded and diced
- fresh ground black pepper
Instructions
- For the Corn Chowder:
- 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 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.
- For Topping
- Top with avocado and tomato. Add fresh ground black pepper if desired.