Fresh Corn and Chicken Chowder

By angielaine

Ingredients

• 12 oz skinless, boneless chicken breast halves or chicken thighs
• 4 fresh ears of sweet corn
• 32 oz chicken broth
• 1 small green sweet pepper, chopped
• 1 cup milk
• 1 1/4 cup instant mashed potato flakes
• salt and ground pepper to taste
• crushed red pepper

Preparation

Step 1

In Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board. Add half the sweet pepper to broth in Dutch oven. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.