Fresh Corn and Chicken Chowder Recipe

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Ingredients:

Serving

soup

Directions:

Oz. skinless, boneless chicken breast halves or chicken thighs
Fresh ears of sweet corn
-oz. container reduced-sodium chicken broth
Small green sweet pepper, chopped (1/2 cup)
Cup milk
-1/4 cups instant mashed potato flakes
Salt and ground black pepper
Crushed red pepper (optional)
Directions
In 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 sweet pepper to broth in Dutch oven. Stir in milk and potato flakes. Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs. 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. Makes 4 servings.
Nutrition facts
Servings Per Recipe 4 servings Calories269 Total Fat (g)3 Saturated Fat (g)1, Monounsaturated Fat (g)1, Polyunsaturated Fat (g)1, Cholesterol (mg)54, Sodium (mg)721, Carbohydrate (g)33, Total Sugar (g)7, Fiber (g)3, Protein (g)29, Vitamin C (DV%)58, Calcium (DV%)9, Iron (DV%)8, Percent Daily Values are based on a 2,000 calorie diet

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

Amount Per 100 g
Calories	0 Kcal (0 kJ)
Calories from fat	0 Kcal
		% Daily Value*
Total Fat	0g	0%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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