Southwestern Chicken Corn Chowder

• 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

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.
2. Add the creamed corn and chicken broth, bring to a boil, then reduce the heat and simmer for five minutes or so.
3. Add the chicken, cumin, and dill and simmer for a further 5-10 minutes, until the chicken is cooked through.
4. Season with Tabasco, salt and pepper, then serve.

chicken, vegetable oil, bacon, sweet red pepper, onion, corn, chicken broth, cumin, fresh dill, tabasco sauce, salt

Taken from www.food.com/recipe/southwestern-chicken-corn-chowder-426567 (may not work)