Ingredients:
4 cups diced chicken
2 cans whole kernel corn (or fresh corn cut from 6 ears)
1 diced red bell pepper
1 diced onion
2 medium baking potatoes - diced
1-1/4 cups milk
3 cups chicken stock
garlic
salt and pepper to taste
Sautee onion, bell pepper and garlic in butter until soft. Add 1/4 cup flour and cook for 2 minutes. Add chicken stock and potatoes and simmer until potatoes are soft. Add chicken and corn and heat through.
