Avacado - Corn Chowder with Grilled Chicken
I've got to start using Michael's nice camera for my food. This picture and the last several photos have not done my food justice.
This dish was gorgeous served, took less than 30 minutes to prepare (!!!) and will become a staple in my kitchen. IT'S THAT GOOD. Plus, it's a Mexican dish that's actually HEALTHY. Yay!
Also, since this recipe serves four, and I was only serving 2, I used the remaining chowder toppings to make 2 soft tacos for each of us.
This dish was gorgeous served, took less than 30 minutes to prepare (!!!) and will become a staple in my kitchen. IT'S THAT GOOD. Plus, it's a Mexican dish that's actually HEALTHY. Yay!
Also, since this recipe serves four, and I was only serving 2, I used the remaining chowder toppings to make 2 soft tacos for each of us.
For the Chowder:
2 ripe avacodos, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 tsp ground red pepper
12 ounces skinless, boneless chicken breast
2 tsp olive oil, divided
1 small garlic clove, cut in half
1 1/2 cups corn kernels (about three ears for fresh) I used a bag of frozen kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
4 lime wedges
Place corn kernels in oven on broil lightly coated with EVOO. Add salt and pepper. Watch while preparing the meal and remove from oven once corn is starting to brown.
Peel and coarsely chop 1 avocado, place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper, and red pepper; blend until smooth. Place in freezer to chill while chicken cooks.
Heat a grill pan over medium-high heat. Brush chicken with oil and sprinkle with remaining 1/4 tsp salt and 1/4 tsp black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces. Reserve drippings and juice from chicken pan for use on the tacos, if desired.
Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
For the tacos:
I cut 1/4 an onion, 1/2 cup tomato and a green bell pepper. I added the remaining red bell pepper that I didn't use from chowder and sauteed them in a small saucepan on medium high.
I individually warmed four corn tortillas in a small stick-free skillet. Use a basting brush to lightly coat both sides of the tortillas with the sauce remaining from the juice of sauteed chicken. Cook on medium heat for about 30 seconds on each side.
I dressed each tortilla with these ingredients remaining from the chowder:
Chicken, avocado, sauteed vegetable mixture and corn. Drizzle a small amount of the chicken sauce on each taco for extra flavor, if desired.
Serve immediately with chowder. YUMMY!
This recipe was adapted from the Cooking Light August, 2011 issue.
2 ripe avacodos, divided
1 1/2 cups water
1/2 cup fresh orange juice
1 tsp honey
1 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
1/4 tsp ground red pepper
12 ounces skinless, boneless chicken breast
2 tsp olive oil, divided
1 small garlic clove, cut in half
1 1/2 cups corn kernels (about three ears for fresh) I used a bag of frozen kernels
1 cup chopped red bell pepper
1/3 cup chopped green onion
1/4 cup chopped fresh cilantro
4 lime wedges
Place corn kernels in oven on broil lightly coated with EVOO. Add salt and pepper. Watch while preparing the meal and remove from oven once corn is starting to brown.
Peel and coarsely chop 1 avocado, place in a blender. Add water, orange juice, honey, 3/4 tsp salt, 1/4 tsp black pepper, and red pepper; blend until smooth. Place in freezer to chill while chicken cooks.
Heat a grill pan over medium-high heat. Brush chicken with oil and sprinkle with remaining 1/4 tsp salt and 1/4 tsp black pepper. Place chicken in pan; cook 4 minutes on each side or until done. Remove chicken from pan; rub chicken with cut sides of garlic halves. Let chicken stand 10 minutes; cut or shred into bite-sized pieces. Reserve drippings and juice from chicken pan for use on the tacos, if desired.
Peel and dice remaining avocado. Stir diced avocado, corn, bell pepper, and onions into chilled avocado puree. Spoon chowder into bowls; top with chicken and cilantro. Serve with lime wedges.
For the tacos:
I cut 1/4 an onion, 1/2 cup tomato and a green bell pepper. I added the remaining red bell pepper that I didn't use from chowder and sauteed them in a small saucepan on medium high.
I individually warmed four corn tortillas in a small stick-free skillet. Use a basting brush to lightly coat both sides of the tortillas with the sauce remaining from the juice of sauteed chicken. Cook on medium heat for about 30 seconds on each side.
I dressed each tortilla with these ingredients remaining from the chowder:
Chicken, avocado, sauteed vegetable mixture and corn. Drizzle a small amount of the chicken sauce on each taco for extra flavor, if desired.
Serve immediately with chowder. YUMMY!
This recipe was adapted from the Cooking Light August, 2011 issue.
This looks so good! I want to make it!
ReplyDeleteIt's so easy Stephanie! Very few ingredients (if you don't include items that are likely already in your pantry.) AND... Michael LOVED it, and he doesn't normally prefer soups.
ReplyDeleteYou had me at cilantro and avocado. Lord have mercy, what might this be like with a pint of coconut milk?
ReplyDeleteSinful, so don't do it! Stick with the recipe!
ReplyDeleteSeriously though, its really hard for me to cook with water. I was afraid to add the water to this thinking there would not be enough flavor. It was perfectly flavored and refreshing.