Southwest Creamy Chicken,Corn and Sweet Potato Chowder

2 tbsp Cilantro, dried
1 tbsp Chipotle Chilie Peppers in Adobo (Embasa)
16.50 gram(s) Bob's Red Mill Stone Ground Cornmeal 1/4 c
2 tsp Minced Garlic in water
2 serving Chopped onion 1/2 cup
150 gram(s) Bird's Eye Recipe Ready Bell Peppers
4 cup Swanson Chicken stock
418 gram(s) Green Giant Creamed Style Sweet Corn 418grams=1 can
403 gram(s) Thi Kitchen Lite Coconut Milk ml=grams 403ml=1can
671 gram marketside Crinkle Cut Sweet Potatoes 1bag=284grams
1 cup great value frozen whole kernel corn
40 oz Harvestland chicken breasts

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Cook ground chicken, bell peppers, onions, and garlic over a medium high heat until chicken is no longer pink. Add to slow cooker. Also add sweet potatoes, chilies and cornmeal. Cook 6 to 8 hours on low or 3 to 4 hours on high. Stir in creamed corn, 1 can lite coconut milk and 1 cup frozen corn. Cook for an additional 30 to 40 minutes on high or until soup is bubbly. Season with Salt and pepper (for a milder soup use 1 4 oz can of green chilies instead of the chipotle chilies)

Serving Size: 7