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!
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
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.
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.