12 oz skinless, boneless chicken breasts
4 ears of sweet corn
32 oz. reduced-sodium chicken broth
1 small green pepper (1/2 cup)
1 cup milk (don't use fat free)
1 1/4 c. instant potatoes (I used 1 potato-shredded)
salt and pepper
ground red pepper
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 1/2 sweet pepper to broth. Stir in milk and potato. Shred chicken using two forks. Return chicken to pot. Using 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 sweet pepper and crushed red pepper.
**My grandmother just cooked this while she was visiting; what a great, fast, easy recipe that was great for a cool fall day!