Corn and tomato chowder
2 t olive oil
1 med. green pepper, chopped
1 med. onion, chopped
1 t cajun seasoning
1 can diced tomatoes with green chiles
1 can chicken broth
1 c water
1 can whole-kernel corn, drained
2 chicken breasts, cooked and cut into pieces
1/4 c heavy or whipping cream
In 4-qt. saucepan, heat oil over medium heat. Add pepper and onion and cook, covered, 4 to 5 minutes or until tender, stirring occasionally. A dd cajun seasoning, cook 30 seconds, stirring. Add tomatoes and their juice, broth and water. Cover and heat to boiling over high heat.

Stir corn, chicken and cream into mixtures, heat through.
Good Housekeeping 10/05