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. 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
