Chicken Corn Chowder Topped with Avocado and Tomato

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

1. Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for for 1 minute then add chicken broth, corn and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt and pepper to taste.
2. Top with avocado and tomato. Add fresh ground black pepper if desired.