INGREDIENTS: 

• 1 can (10 3/4 ounces) cream of potato soup
• 1 can (10 3/4 ounces) cream of chicken soup
• 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken
• 1 can (12 to 15 ounces) whole kernel corn, drained
• 1 cup chicken stock or broth
• 1/4 cup diced red bell pepper or roasted red bell pepper
• 1 can chopped mild green chile
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 teaspoon dried leaf thyme
• 1 cup milk

PREPARATION:

1. Combine the soups, chicken, corn, chicken broth, bell pepper and chile, salt, pepper, and thyme in a 4-to 6-quart crockpot.
2. Cover and cook on LOW for 4 to 5 hours.
3. Add milk and cook for about 30 minutes longer, or until hot.
4. Serves 4 to 6.