Chile Chicken Corn Chowder

[eyeofthestorm]

• 1 tbsp minced garlic
• 2 tbsp olive oil
• 1 quart chicken broth
• 2 c. milk
• 1-1/2 lbs potatoes, diced
• 1/2 tsp salt
• 2 tsp chile powder
• 1 can corn, drained
• 2 c. chicken, cooked

1. Heat the garlic in the oil until you can smell it.
2. Add the brother (I used bouillon plus addiotional water), milk, potatoes, salt, and chile powder. Simmer until the potatoes are soft.
3. Mash potatoes in the broth to thicken the soup.
4. Add the well drained corn and chicken
   
5. Heat through.

This was quite tasty. Next time, I will try using instant potato flakes instead of boiling the potatoes.