Country-style Chicken, Corn, And Lima Bean Chowder

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 teaspoon corn oil
• 1/2 lb boneless skinless white meat chicken, cut into 1-inch pieces
• 1 medium onion, finely chopped
• 1 serrano chili, seeded and finely minced
• 2 cups fresh corn kernels (or frozen, defrosted corn kernels)
• 1 large potato, peeled and diced (such as yellow finn or yukon gold)
• 4 cups low-fat chicken stock, preferably homemade (low-fat chicken stock)
• salt
• fresh ground black pepper
• 2 cups fresh lima beans or 2 cups frozen lima beans, defrosted
• 2 tablespoons chopped fresh basil leaves

Recipe

• 1 heat the oil in a 4-quart pot over med-high heat; add in chicken; cook/stir until the chicken has turned white and is just beginning to brown, about 5 minutes.
• 2 remove the chicken from the pan; set aside.
• 3 add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
• 4 stir in the corn, potato, and chicken; add in the broth and bring to a boil.
• 5 partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
• 6 season to taste w/ salt and pepper.
• 7 stir the lima beans; cook until they are tender and heated through, about 5 minutes.
• 8 stir in the basil and serve.