Avocado Chicken Corn Chowder. One of my fave soups. Filling and healthy!

I actually have a love-hate relationship with avocados. I love to eat them. I hate bringing them home from the store only to find out they are bad.

There is this cool trick to finding out if they are ripe which I love, but since everyone seems to know that trick now every avocado at the store is missing its stem and its turned brown where the stem was. I hate that.

I love cutting into an avocado and its perfect. No blemishes, no brown spots. Just buttery and perfect. Avocados are incredibly versatile from not only used in Guacamole, but soups, salads, sauces,e and even smoothies. I have had avocado ice cream before!

My kids love to help make guacamole when we make it at home. that crazy younger kid of mine will take a bit out of each avocado if we aren’t watching her close enough. Actually, I could stare at her and she would still do it. Both kids love to smash the avocados, help add in the spices etc. Really I think they only help just knowing that they will be eating chips with it. They love chips. Ok so do I too.

We had avocado trees at our house growing up in Southern California. Definitely spoiled by that. Avocados are tricky to grow here in Vegas. We haven’t been successful yet. 

I tried growing one here last year, but we get these wicked wind storms and it knocked it over before it even had a chance. It was still in a pot but it was doing really well. I may try again this year and buy another one. So until then I will keep buying them, and flicking the stems off of them to check for ripeness. We have been lucky with getting consistently ripe avocados from Costco. My husband bought a couple bags the other day and I noticed that the labels had recipes one them. One was for a really simple avocado soup.

It was getting to be about time to make dinner and since I am SUCH a good meal planner…. (NOT) I decided to try the soup , but add to it and make it a bit spicier and flavorful. I am a HUGE soup fan and I love hearty soups, chilis and chowders so I knew I waned to make this into a full meal, but just a simple soup. One thing we always have on hand is grilled chicken; its a house staple. So I knew I wanted to shred some and add it in. And my secret weapon for creamy soup – coconut milk. I LOVE it in soups. So this is one reason I could pick soup as the one food I would never give up because it has two of my favorite foods in it. I guess I could add lobster instead of chicken and then it would be even more amazing!!

Now I want lobster.

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Yield: 8-10 servings

Avocado Chicken Corn Chowder

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Thick, creamy avocado chowder with shredded chicken, sweet corn, coconut milk and topped with plenty of salty cheese and chips.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• ½ medium white onion, diced
• 4 garlic cloves, unpeeled
• 1-2 serrano peppers (or Jalapenos)
• 4 large avocados, cut in half, seeds removed and peeled
• Juice and zest of 2 medium limes
• 1 ½ c (13.5 ounce can) coconut milk
• 1 tsp ground cumin
• 1tbsp coconut oil
• 1 tsp sea salt, or to taste
• 1 tsp ground black pepper, or to taste
• 4 cups chicken broth
• 1 ½ c organic sweet corn (canned or frozen and thawed – fresh if in season)
• 2 grilled chicken breasts, shredded ( about 3 cups)

For Garnish

• 4-5 corn tortillas
• Coconut oil
• Cotija Cheese, crumbled
• Cilantro, chopped

Instructions

Heat a cast iron skilled or sauté pan over medium-high heat and place the whole garlic cloves on the pan and heat until starting to brown and soften. Turn the garlic once in a while to get all sides. When they are starting to get soft add the whole Serranos or jalapenos to the pan and blister the skin on all sides. Remove garlic and pepper from pan and let cool enough to handle. This takes about 5 minutes.

Heat the Tbsp coconut oil a large Dutch oven over medium heat and the diced onion. Cook until starting to caramelize, about 7-8 minutes. Remove from the pot and place in a blender.

Peel the garlic and place in the blender. Peel the pepper and remove stem and seeds. Place in the blender along with the peeled avocados, lime zest and juice, coconut milk, cumin and 2 cups of the chicken broth. Blend until very smooth.

Pour the avocado puree into the Dutch oven and heat over medium, add the remaining 2 cups of chicken broth, taste and season with the salt and pepper. Bring to a simmer. Add in the corn and the shredded chicken and stir well. Turn heat to low and cover.

Heat oven to 300 deg. Chop the corn tortillas into thin strips. Place on a baking sheet and sprinkle over coconut oil to lighty coat. Bake until crispy, stirring often. About 10 minutes. Remove from the oven and place the strips on a paper towel

When ready to serve, ladle the chowder into bowls and garnish with crumbled cotija cheese, cilantro and the tortilla strips. Serve hot.

Notes

To make this "Paleo" omit the corn and tortillas.
You can use either light or full fat coconut milk. I prefer full fat.
If you want more heat add another jalapeno or serrano and leave the seeds in
This soup is great served hot or cold

Did you make this recipe?

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So if you have a pile of avocados and want to try something different from guacamole one night, try this soup. We loved it. My kids loved that there were chips in it. Which they picked out and ate them all first. Typical.