Country-Style Chicken, Corn, and Lima Bean Chowder |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Saved by 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 (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 |
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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