Simple Corn And Chicken Chowder

1. 1

   In a Dutch oven, combine chicken, corn and broth; bring to a boil, over high heat, then lower heat and simmer until chicken is no longer pink, about 12 minutes.

2. 2

   Remove chicken and corn to a cutting board to cool slightly.

3. 3

   Add, to the Dutch oven, half the green peppers; stir in milk and potato flakes.

4. 4

   Shred chicken and return to pot.

5. 5

   Cut corn from cobs and return to pot.

6. 6

   Season with salt and pepper to taste.

7. 7

   Serve in individual bowls and garnish with remaining green pepper and crushed red pepper flakes and/or paprika, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.