“I used to think people who enjoyed soup were kind of weird. But now I’ve turned in to one of those people who would eat soup most nights of the week if I could! Unfortunately my husband prefers large hunks of meat most of the time, but once in a while I indulge myself in a simple-to-prepare, delicious, comforting, awesome soup. Yesterday was one of those days, and I turned to an old favorite, Chicken Corn Chowder. What really makes this soup awesome are the tomatoes and avocados on top, they are the perfect compliment to this creamy soup! And while I am sure my husband would prefer if I took the time to add the chicken in this recipe, I rarely do. Soups are supposed to be simple, at least that’s why I love them so much. So if I have leftover chicken I add it, if not, I don’t. It’s great either way!” – Kristi B

{Recipe} Chicken Corn Chowder

Prep time:  5 mins

Cook time:  15 mins

Total time:  20 mins

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Ingredients

• 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
• Cup heavy cream
• 8 oz sour cream
• Salt and pepper to taste
• 1 avocado, diced
• 1 tomato, seeded and diced
• Fresh ground black pepper

Instructions

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.

Notes

I have found that often the 5-8 minutes is not long enough to make the carrots tender, so I will put the chopped carrots and celery in a microwavable bowl with about ⅓ cup of water and heat for 5-8 minutes before adding them to the oil and onion.

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