Chicken and Corn Summer Chowder

Ingredients

• 1  avocado pitted peeled chopped
• 2 slices bacon chopped
• 6 servings pepper black freshly ground
• 1 cup cilantro leaves loosely packed
• 3 cups kernels cut from 3 ears corn 
• 3 tablespoons flour 
• 0.3 cup heavy whipping cream 
• 2  limes cut into wedges
• 6 cups chicken broth homemade reduced-sodium
• 1  onion chopped
• 4 cups meat from a rotisserie chicken shredded cooked (from a)
• 2 medium tomatoes seeded chopped
• 1 pound yukon gold potatoes peeled chopped

Equipment

• bowl
• pot

Directions

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown.
2. Add onion, reduce heat to medium, and cook until soft, about 3 minutes.
3. 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.
4. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes.
5. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste.
6. Heat through, about 2 minutes.
7. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.