Chicken and Corn Summer Chowder

Made in a single jar, this hearty and light dish is garnished with a fresh, vibrant filling of avocado, tomatoes, coriander and lime. Cooking time: 50 minutes.
In a large heavy saucepan over medium-high heat, saute the bacon until the fat melts and the meat begins to brown. Add the onion, reduce the heat to medium and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring occasionally, until the flour is slightly browned (you should be able to smell the baked crust), about 3 minutes.Add the potatoes and broth. Bring to a boil. Reduce the heat so that the mixture continues to simmer, and cook until the potatoes are almost tender, about 5 minutes. Add the chicken and corn and bring to a boil. Reduce heat to low and add cream to taste. Warm up for about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, coriander, one or two drops of lime juice, and pepper to taste.Note: A nutritional analysis is provided for each serving.