Ingredients

• 1 whole chicken, cut up
• 2 quarts water
• 1 teaspoon salt
• 2 bay leaves
• 1 teaspoon peppercorns
• 6 celery stalks, diced
• 3 roma tomatoes, peeled, seeded & diced
• 1 bunch green onions, sliced
• 2 Jalapeño peppers, seeded and chopped
• 1 medium onion, chopped
• 3 green peppers, seeded, washed and diced
• ½ bacon grease
• ¾ cup flower
• 2 small zucchinis, diced
• 2 avocados, peeled, and sliced
• 1 cup whole corn
• 1 bag blue corn tortilla chips

Directions

1. In a large, heavy pot, add the chicken water and salt. Bring to boil and then reduce to simmer.  Skim foam from off the top.
2. Add bay leaves and peppercorns. Cook for 1 hour.
3. Remove the chicken and let cool. Skin and done the chicken.  Cut into small chunks.  Strain the broth with a sieve and put back into the pot.
4. In a large skillet, turn on heat to medium. Add the bacon grease.  When hot, add the flour and stir until its lightly browned.  Add this roux tot the broth.
5. Add to the pot the celery, tomatoes, scallions, Jalapeño, onion and bell peppers. Cook for 30 minutes.
6. Add the chicken, zucchini, avocadoes and corn. Cook for 5 minutes.  Adjust seasoning to taste.
7. Pour chowder into soup bowls and garnish with the chips.

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