Country-Style Chicken, Corn, And Lima Bean Chowder - cooking recipe

Ingredients

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

Preparation

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.
Remove the chicken from the pan; set aside.
Add the onion and chile to the pan; cook/stir until the onion begins to soften, 2-3 minutes.
Stir in the corn, potato, and chicken; add in the broth and bring to a boil.
Partially cover the pan, decrease heat to med-low and simmer until the potato is tender, about 15 minutes.
Season to taste w/ salt and pepper.
Stir the lima beans; cook until they are tender and heated through, about 5 minutes.
Stir in the basil and serve.