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Thursday, July 30, 2009

Fresh Corn and Chicken Chowder

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


  • In Dutch oven, combine chicken, corn, and broth. Cover; bring to boil over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board.

  • 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 the cobs. Place corn in Dutch oven; heat through. Season to taste with salt and pepper and crushed red pepper. Serves 4

    Recipe from August 2009 Better Homes & Garden

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