Southwestern Chicken Corn Chowder

2 Chicken breasts

2 tablespoons butter

2 large russet potatoes diced

1 medium sized onion

1 cup of corn (frozen or fresh, or canned and drained if you prefer)

1 red bell pepper

2 garlic cloves

1 tablespoon flour

1/2 tsp red pepper flakes

2 tsp cumin

Salt and pepper

2 cans (or 4 cups) of chicken broth

1 cup of whole milk or cream

1 cup of cheddar cheese

Bake the chicken breasts until cooked through (about 350 for 30 minutes should do it) and set aside to cool

In a heavy bottomed pan saute the onions, garlic, bell pepper and diced potatoes and cook for about 5 minutes

Add the flour and mix for about 1 minute so that it is completely absorbed

Add the chicken broth and bring to a boil for about 15 minutes

Add the red pepper flakes, cumin, salt and pepper to taste

Add the cheddar cheese

Add the milk/cream and let it simmer for about 10 minutes

Serve with crusty bread!