1 tsp. olive oil
1 large onion chopped
1/2 red pepper chopped
1 clove garlic chopped
1 tsp kosher salt
1 can chicken broth
2 Medium Potatoes
1 can cream of chicken soup
1 can chopped green chilies
2 cups frozen whole kernel corn
1 can cream style corn
2 cups cooked chopped chicken
1 can evaporated milk
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp coarse ground black pepper
1/8 tsp nutmeg

peel potatoes and cut into bite size pieces.  Place in saucepan with just enough water to cover them and boil ~10 minutes or until fork tender. Drain.

Meanwhile in a dutch oven saute onion, bell pepper and garlic and kosher salt in olive oil until tender over moderate heat.  Add broth, cream of chicken soup, and chilies and mix thoroughly.
Reduce heat to low and stir in whole corn and canned corn, potatoes, evaporated milk, chili powder and cumin black pepper and nutmeg. Let soup simmer but not boil for 20-30 minutes or until corn is fully cooked. Serve hot with a sprinkle of cheese for garnish.

* You can lighten up this recipe by using fat-free chicken broth and fat-free evaporated milk. 

~Marsha Bradford