4 tbsp. butter
4 chicken breasts, cooked & diced
2 c. chicken broth
2 cans cream of chicken soup
2 lg. cans cream style corn
1/2 c. chopped onion
1/3 c. chopped green pepper
2 c. diced potatoes (can use cooked rice)
2 1/2 c. milk

Melt butter in large saucepan over medium heat. Add onion and green pepper, cook 5 minutes. Combine chicken broth with soup and add to onion mixture. Heat, while stirring, until smooth. Add corn, diced chicken, potatoes (or rice) and milk. Heat thoroughly (while stirring). Makes about 3 quarts.