Chicken and Potato Chowder

2 chicken breasts, cubed and cooked

Salt and pepper

1 Tbsp oil

1 onion, coarsely chopped

2 garlic cloves, minced
1 red bell pepper, chopped

2 Tbsp all purpose flour

2 1/2 cups chicken broth

1/2 pound red potatoes, cubed

2 1/2 cups milk

Ground nutmeg

3/4 cup frozen corn kernels

3/4 cup frozen peas

In pot, sauté onion, pepper and garlic; season with salt.  Cook, stirring often, for about 5 minutes.  Sprinkle in flour; cook, stirring, 1 minute.  Slowly stir in broth until incorporated; add potatoes.  Bring to a boil; reduce heat.  Simmer until potatoes are tender, 10-12 minutes.  Stir in milk and nutmeg.  Simmer, stirring occasionally, until thick, 3-5 minutes.  Add chicken, corn, and peas; simmer until warmed through.  Season with salt and pepper.

Serves 4