Southwestern Chicken Corn Chowder

Name: Southwestern Chicken Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving(s)
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

Submitted by Cluich

"This is so easy and so delicious!"

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Ready In:: 30mins
Ingredients:: 11
Serves:: 4

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

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.
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.