Grandma’s Creamy Dreamy Corn Chowder

Spray a non-stick skillet with the cooking spray and saute the chicken breast.

As it cooks, cube the chicken with scissors, or you can just cut it with a knife.

Also, add some (not all) of the salt, pepper, chili powder and cayenne pepper.

BEFORE the chicken is completely cooked, add the margarine, diced onions and green peppers. Let that saute for a few minutes until the onions are translucent.

In a big soup pot, combine the chicken stock, cubed potatoes, the rest of the seasonings, and the skillet mixture. Cover and simmer on medium-high heat until the potatoes are done (about 10-15 minutes depending on how small you cubed them). They should slide off the tip of a knife if you skewer them.

Turn the heat on low and and the milk, cans of corn, and drained pimientos. Heat through for about 5 minutes, DO NOT BOIL.

NOTE: this is a little spicy for some people, so cut back on the cayenne and chili powder if desired.

If you make this with Skim milk and “lite” margarine it’s only 3 weight watchers Points for a cup and a half!