2 slices bacon, chopped
1 onion, chopped
3 Tbsp. flour
1 lb. Yukon Gold potatoes, peeled and chopped
6 cups chicken broth
4 cups shredded cooked chicken
Kernels cut from 3 ears of corn
1/4 to 1/2 cup heavy whipping cream
2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper
1. In a large pot over med-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to med, cook until soft, about 3 minutes. Sprinkles with flour and cook, stirring, until flour smells cooked (like pie crust) 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 boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve garnished with tomatoes, avocado, cilantro, squirts of lime, and pepper to taste.