Chicken Corn Chowder

Simmered chicken
8 ears fresh corn
6 hard cooked eggs, chopped
salt and freshly ground pepper
1 c. chopped fresh parsley
1 large ripe avocado, peeled and diced
1 c. heavy cream, lightly salted and softly whipped

Lift chicken from broth. Discard skin and bones and break meat into large pieces. Strain broth and return it to the kettle. Add chicken. Cut kernels from corn. Heat broth to a gently boil, add corn, and cook just until tender, about 5 minutes. add eggs. correct seasoning. Stir in parsley. Ladle into soup bowls. Center each serving with avocado dices. Top with a spoonful of whipped cream. 6 servings.