12 oz boneless skinless chicken halves or chicken thighs
4 ears fresh sweet corn
1 container (32 oz.) chicken broth
1 very small green or sweet red pepper, chopped about 1/2 cup
1 cup milk
1 1/4 cups instant mashed potatoes
Salt, pepper and crushed red pepper (optional)
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Let's Make It
In Dutch oven combine chicken, corn and broth. Cover and bring to boil over high heat. Reduce heat simmer 12 min or until chicken is no longer pink.
Remove chicken and corn to cutting board.
Add green pepper to broth then stir in milk and potato flakes. Shred chicken using two forks and add to pan. Cut corn from cob and add to pan. Heat through. Season with salt, pepper and crushed red pepper to taste.