½ medium-size onion- chopped

2 Ribs of Celery-chopped

½ red bell pepper-chopped

1 Tbsp. Butter

1 Tbsp. Olive Oil

1 32 oz. container of chicken stock

1 can of creamed corn

2 cups frozen whole kernel corn

2 medium russet potatoes or red potatoes cubed

¼ tsp. salt

¼ tsp. black pepper

1-2 chicken breasts – seasoned, roasted and chopped

1 Tbsp of parsley

1 ½ cups of whole milk

Roast the chicken breast and season them with salt, pepper and garlic powder.  Chop into bite sized pieces and set aside.

Sauté the onions, peppers and celery in the butter and olive oil until tender but not brown.  Stir in the chicken broth and cubed potatoes.  Bring to boiling, reduce the heat and simmer covered for about 10 minutes.  Stir in the corn and creamed corn and continue cooking until the potatoes are tender.

Add the salt, pepper, parsley and cut up chicken breast to the stock pot along with the whole milk.

**If you like a thicker soup, add 2-3 teaspoons of corn starch to the whole milk before placing it in the stock pot.   The corn starch will thicken in the soup as it simmers.