I was looking for a dinner entree that would be quick and easy and this one definitely fit the bill. It’s use of a store bought rotisserie chicken cut the cooking and preparation time down to under an hour. Michael especially liked the contrast of the hearty hot chowder with the chilled toppings and squirt of lime. It made a huge pot so I am going to be freezing it for one of those Fall nights when I don’t want to cook. Make sure to serve this with some crusty French bread for dunking.
Here is the recipe from Sunset:
- 2 slices bacon, chopped
- 1 onion, chopped
- 3 tablespoons flour
- 1 pound Yukon Gold potatoes, peeled and chopped
- 6 cups reduced-sodium or homemade chicken broth
- 4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
- Kernels cut from 3 ears corn (about 3 cups)
- 1/4 to 1/2 cup heavy whipping cream
- 2 medium tomatoes, seeded and chopped
- 1 avocado, pitted, peeled, and chopped
- 1 cup loosely packed cilantro leaves
- 2 limes, cut into wedges
- Freshly ground black pepper
- 1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. 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.
- 2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.