Southwestern Chicken Corn Chowder

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Total Time
30mins
Prep 10 mins
Cook 20 mins

This is so easy and so delicious!

Ingredients Nutrition

  • 2 chicken thighs, boneless and skinless, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 2 slices bacon
  • 14 cup sweet red pepper, diced
  • 1 small onion, diced
  • 2 (15 ounce) cans creamed corn
  • 3 cups chicken broth
  • 14 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.