Corn and Chicken Chowder

Ingredients

12 oz skinless-boneless chicken breast

2 cups fozen corn

32 oz chicken broth

1 small green pepper, chopped

1 cup milk

1 1⁄4 cups instant mashed potato flakes

salt and pepper to taste

crushed red pepper to taste

Directions

1. In large pot, boil chicken. Shred when cooked through. In a separate pot, saute green pepper in 1 T of oil until soft. Add chicken broth to green pepper pot.
2. Stir in milk and potato flakes with broth. Cook 5 minutes and stir.
3. Add chicken to broth.

3. Add corn to soup and heat through. Season to taste with salt and pepper, adding red pepper if desired.