The Corn and Chicken chowder was yummy.

12 oz. skinless boneless chicken breast halves or chicken thighs
4 fresh ears of sweet corn
1 32 oz. container reduced-sodium chicken broth
1 small green sweet pepper (1/2 cup)
1 C. milk
1 1/4 cups instant mashed potatoe flakes
Salt and pepper
Crushed red pepper (optional)

I placed the ears of corn, chicken and broth in pot and brought to a boil and then simmered about 12 minutes (It called for using a double boiler, but I don't have one)
Remove chicken and corn.
Add green pepper in broth. Stir in milk and potato flakes. Shred chicken and return to pot. Heat thoroughly. Season to taste with salt and pepper and crushed red pepper.

I served with warm french bread, Fareway $1.94 loaf, wrap in foil and place in 350 degree oven about 10 minutes. Quick and easy dinner. I also bought boneless chicken thighs at Aldi's, 3 lb. for $3.49