Florida Avocado and Tomato Chowder Recipe

Florida avocado and tomato chowder recipe

4 entree servings

In this easy recipe, colorful ingredients create a kaleidoscope of fresh colors and flavors.



3 cups cubed, peeled potatoes

1 can (14 ounces) reduced-sodium fat-free chicken broth

1 teaspoon dried thyme leaves

8 ounces smoked turkey breast, cubed

1 cup each: whole kernel corn, chopped plum tomatoes, cubed avocado

Juice of 1 lime

3 slices bacon, cooked, crumbled

Salt and pepper, to taste


Heat potatoes, broth, and thyme to boiling in medium saucepan; reduce heat and simmer, covered, until potatoes are tender, about 10 minutes. Using slotted spoon, transfer 1/2 the potatoes to a medium bowl. Process remaining mixture in food processor or blender until smooth, then return to the saucepan. Add turkey, corn, and reserved potatoes; heat to boiling. Reduce heat and simmer 5 minutes. Stir in tomatoes, avocado, lime juice, and bacon. Season to taste with salt and pepper.


Per Serving:

Calories: 333

% of calories from fat: 26

Fat (gm): 10.2

Saturated fat (gm): 2.4

Cholesterol (gm): 51.1

Sodium (mg): 765

Protein (gm): 21

Carbohydrate (gm): 44.7

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