• 2 slices bacon
  • 1 onion, chopped
  • 3 tablespoons flour
  • 1 pound Yukon gold potatoes, peeled and chopped
  • 6 cups chicken broth
  • 4 cups cooked chicken breast, shredded
  • 3 ears corn kernels, (about three cups)
  • ¼ to ½ cup heavy cream
  • 2 medium tomatoes, seeded and diced
  • 1 avocado, pitted, peeled and chopped
  • 1 cup cilantro leaves, loosely packed
  • 2 limes, cut into wedges
  • freshly ground pepper


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 but hasn't browned, about 3 minutes. 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. 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.


Sunset Magazine