Country-Style Chicken, Corn, and Lima Bean Chowder

Categories: Chicken, Main Dish, Soup

Ingredients

• 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
• salt
• fresh ground black pepper
• 2 cups fresh lima beans or 2 cups frozen lima beans, defrosted
• 2 tablespoons chopped fresh basil leaves

Directions

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.

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