Country-Style Chicken, Corn, And Lima Bean Chowder

• 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

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.

corn oil, boneless skinless white meat chicken, onion, serrano chili, corn kernels, potato, lowfat chicken stock, salt, fresh ground black pepper, fresh lima beans, fresh basil

Taken from www.food.com/recipe/country-style-chicken-corn-and-lima-bean-chowder-341718 (may not work)