Southwestern Chicken Corn Chowder |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is so easy and so delicious! Ingredients:
2 chicken thighs, boneless and skinless, cut into bite-sized pieces |
1 tablespoon vegetable oil |
2 slices bacon |
1/4 cup sweet red pepper, diced |
1 small onion, diced |
2 (15 ounce) cans creamed corn |
3 cups chicken broth |
1/4 teaspoon cumin |
2 tablespoons fresh dill, chopped (2 tsp. if dried) |
tabasco sauce, to taste (or other hot sauce) |
salt and pepper, to taste |
Directions:
1. Heat the oil in a large pot, then cook the onion, pepper and bacon over medium heat for about 5 minutes, or until the onion is soft and translucent. Add the creamed corn and chicken broth, bring to a boil, then reduce the heat and simmer for five minutes or so.
2. Add the chicken, cumin, and dill and simmer for a further 5-10 minutes, until the chicken is cooked through. Season with Tabasco, salt and pepper, then serve.
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