Remember this post???

 I've been checking out some cooking blogs lately and finding some fabulous recipes that I have tried and some that I fully intend to try. When this one was recommended from  http://onceuponaplaterecipes.blogspot.com/  I knew it was a must try! 


Well, I DID try it, and oh my goodness...was it ever good! My husband couldn't get enough of this! People, I couldn't even get a chance to put the garnishes on top...he loved it just the way it is, but I of course, like all the garnishes....

Here is how mine turned out, and you can compare it to the one in the original post.

Again I beg for leniency...traveling in a Motorhome, I don't always have "everything" on hand like they require...so I make do!" I didn't have Red tomato to chop up on top for color, nor did I have the Lime so I improvised for this picture and threw lemons on there (just for presentation.)  But, I did have the fresh avacado and Cilantro! Hopefully I get some points for that?  Regardless? I Recommend you make this chowder....




Chicken and Corn Chowder

We were having our "SOUP NIGHT" at our Club House last week here at the resort we are staying at. Well, as it turned out, we didn't end up going, did something else that night,  It didn't matter, my husband and I ate all of this with no problem!

Geri's Heart N Soul Chicken and Corn Chowder

6 servings
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)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream

Garnishes (Don't skimp!)

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.

Enjoy!