Ingredients

• 12  oz. skinless, boneless chicken breast halves or chicken thighs
• 4  fresh ears of sweet corn
• 1  32-oz. container reduced-sodium chicken broth
• 1  small green sweet pepper, chopped (1/2 cup)
• 1  cup milk
• 1-1/4  cups instant mashed potato flakes
•   Salt and ground black pepper
•   Crushed red pepper (optional)

Directions

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 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. Makes 4 servings.