Chicken Corn Chowder with Avocado and Tomato

Chicken Corn Chowder.jpg
  • 4Servings


  • 2 tbs 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
  • 1 avocado, diced
  • 1 tomato, seeded and diced
  • Fresh ground black pepper


  1. Heat oil in a large Dutch oven or pot over medium heat.
  2. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes.
  3. Stir in garlic and cook for 1 minute then add chicken broth, corn and chicken.
  4. Cook for 5 minutes, until heated through.
  5. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
  6. Top with avocado and tomato. Add fresh ground black pepper if desired.

Recipe from The Picky-Palate Blog