Chicken Corn Chowder

• 1/4 tsp Red Pepper Flakes
• 2 can Canned Premium White Meat Chicken
• 1 Large Russett Potato (Chopped into small pieces)
• 2 Celery Stalks (Chopped)
• 1 cup Onion (Chopped)
• 3 cup Chicken Broth
• 1 pints Light Whipping Cream
• 1 can Creamed Corn
• 1 can Mexi Corn
• 4 tbsp Olive Oil
• 1 tsp Paprika
• 1/2 tsp Ground Black Pepper

1. Heat oil in Dutch Oven
2. Saute onion, celery, and potato until al dente
3. Add chicken and cook until chicken is no longer pink
4. Add red pepper flakes, paprika, and pepper and saute an additional 2 min
5. Add remaining ingredients and bring to a boil
6. Reduce heat to low and simmer two hours.

red pepper, white meat chicken, russett, celery, onion, chicken broth, cream, corn, olive oil, paprika, ground black pepper

Taken from cookpad.com/us/recipes/362146-chicken-corn-chowder (may not work)