Chicken Corn Chowder Topped With Avocado And Tomato

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2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped

3 large carrots, peeled and chopped

3 stalks of celery, diced

4 cloves fresh garlic, minced

3 14 oz cans chicken broth

2 lb bag frozen corn or 8 fresh ears of corn, kernels cut off

2 large boneless skinless chicken breasts, cooked and shredded

½ Cup heavy cream

8 oz sour cream

Salt and pepper to taste

1 avocado, diced

1 tomato, seeded and diced

Fresh ground black pepper

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