Chicken And Corn Summer Chowder

• 2 slices bacon chopped
• 1 onion chopped
• 3 tablespoons flour
• 1 lb Yukon Gold potatos, peeled and chopped
• 6 cups reduced-sodium or homemade chicken broth
• 4 cups shredded cooked chicken
• Kernels cut from 3 ears of corn (about 3 cups)
• 1/4 to 1/2 cup heavy whipping cream
• 2 medium tomatos, seeded and chopped
• 1 avocado, pitted, peeled and chopped
• 1 cup loosely packed cilantro leaves
• 2 limes cut into wedges
• Freshly ground 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 piecruist) but hasn't started to brown, about 3 minutes.
2. Add potatos and broth. Bring to a boil. Reduce heat to keep mixutre simmering and cook until potatos 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 tomatos, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.

bacon, onion, flour, potatos, chicken broth, chicken, corn, heavy whipping cream, tomatos, avocado, cilantro, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/chicken-and-corn-summer-chowder-1269961 (may not work)