I first found this recipe in the August 09 Better Homes and Gardens magazine. I made a few adjustments to fit into my time schedule and available ingredients. We loved it! So good, so light, and so easy! Enjoy!
Ingredients:
12 oz skinless, boneless chicken breast halves or chicken thighs
4 fresh ears of corn
1 32-oz container reduced-sodium chicken broth
1 small green pepper, chopped (1/2 cup)
1 cup milk
1 1/4 cups instant mashed potato flakes
salt and pepper to taste
Instructions:
Combine the chicken, corn and broth in a pot. Cover; bring to boiling over high heat. Reduce heat and simmer 12 minutes or until the chicken is no longer pink. Remove the chicken and corn; put onto cutting board.
Add the green pepper to pot. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to pot. Using a kitchen towel to hold corn and cut kernels from the cobs. Return the cut corn to the pot. Heat through. Season to taste with salt and pepper.
Notes:
So, when I made this I made a LOT of shortcuts. We used grilled chicken and just chopped it up from the start. I did use fresh corn, but cut the kernels off from the start and boiled the coband kernels in the broth with the chicken for a bit. Before I added the rest of the ingredients, I took the cobs out. I think the soup would have been delicious with frozen corn - and I'll try that when I'm really in a hurry.
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