Chowder is not a meal I am fond of but this recipe really changed my mind. I always try to find recipes that are super easy to make and don’t require a lot of time. My mother was the one that insisted on me making this because she loves it. This would actually be the first time I ever make Chicken Chowder and let me tell it won’t be the last as long as I have crushed red pepper for a little spice!
Fresh Corn and Chicken Chowder
12 ounces skinless, boneless chicken breast halves or chicken thighs
4 ears of fresh sweet corn
1 32-ounce container reduced-sodium chicken broth
½ cup green sweet pepper, chopped (1 small) * I used Jalapeños
1 cup milk
1 ¼ cups instant mashed potato flakes
salt and black pepper, crushed red pepper (optional)
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.
2. Add half the sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using 2 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, if desired, crushed red pepper. Makes 4 servings. Enjoy!!!!