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Corn And Chicken Chowder

Ingredients

• 12 ounces skinless, boneless chicken breast halves or chicken thighs
• 4 ears sweet corn
• 1 32-ounce container reduced-sodium chicken broth
• 1/2 cup chopped green sweet pepper, chopped (1 small)
• 1 cup milk
• 1 1/4 cups instant mashed potato flakes
• Salt
• Ground black pepper
• Crushed red pepper flakes (optional)

Directions

1. Combine chicken, corn, and broth.
2. Cover and bring to boiling over high heat.
3. Reduce heat.
4. Simmer, covered, for 12 minutes.
5. Transfer chicken and corn to a cutting board.
6. Add half of the sweet pepper to broth in Dutch oven.
7. Stir in milk and potato flakes.
8. Shred chicken and return to Dutch oven.
9. Cut kernels from cobs and add to Dutch oven.
10. Heat through.
11. Season to taste with salt and black pepper.
12. Sprinkle each serving with remaining sweet pepper and red pepper flakes.

Attribution