Chicken Corn Chowder:

• In a 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. Add half the pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).
  12 oz. skinless, boneless chicken breast halves, 4 ears of sweet corn, 1 (32 oz.) container of low-sodium chicken broth, 1 medium green bell pepper, chopped, 1 cup whole milk, 2 cups instant mashed potatoes
• Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs (leave it chunky, it looks better). 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.
  2 tsps. crushed red pepper flakes, salt and pepper to taste