Avocado-Corn Chowder with Grilled Chicken

Ingredients

• 2  avocado divided ripe
• 0.5 teaspoon pepper black divided freshly ground
• 0.3 cup cilantro leaves fresh chopped
• 1.5 cups fresh corn kernels fresh ( 3 ears)
• 1 small garlic cut in half
• 0.3 cup spring onion chopped
• 1 teaspoon honey 
• 1 teaspoon kosher salt divided
• 4  lime wedges 
• 1 teaspoon olive oil 
• 0.5 cup orange juice fresh
• 1 cup bell pepper red chopped
• 12 ounces chicken breast boneless skinless
• 1.5 cups water 

Equipment

• bowl
• frying pan
• blender
• grill pan

Directions

1. Peel and coarsely chop 1 avocado; place in a blender.
2. Add water, orange juice, honey, 3/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper, if desired; blend until smooth.
3. Place in freezer to chill while chicken cooks.
4. Heat a grill pan over medium-high heat.
5. Brush chicken with oil; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
6. Place chicken in pan; cook 4 minutes on each side or until done.
7. Remove chicken from pan; rub chicken with cut sides of garlic halves.
8. Let chicken stand 10 minutes; cut or shred into bite-sized pieces.
9. 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.
10. Serve with lime wedges.