3 lbs. boneless, skinless chicken breasts
1/4 c. vegetable oil
1/4 c. flour
3 1/2 to 4 c. fresh corn, cut from the cob
2 tbsp. cream or milk, plus extract if needed
3 c. chopped onion
2/3 c. chopped green pepper
2 lg. tomatoes, coarsely chopped
1/4 tsp. thyme
1/2 tsp. chopped fresh basil
3 tsp. salt
1 tsp. ground pepper

(5 or 6 ears; use the dull side of the knife to squeeze as much milk as you can out of the cobs).

Trim chicken breasts and cut them in half crosswise. In a heavy pot, heat oil over medium heat. Lightly dust chicken pieces with flour, shaking off excess. Brown chicken in oil, turning frequently so it will cook evenly.

When it is evenly golden brown, reduce heat and add to the corn and cream. Mix, then add remaining ingredients. Cook over low heat for 30 to 40 minutes or until the chicken is tender, stirring occasionally to prevent sticking. If it seems too thick when the chicken is done, stir in 2 or 3 tablespoons more milk. Serve in wide soup bowls with spoons. Makes 6 to 8 servings.