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In a Dutch oven, combine chicken, corn and broth. Bring to boiling; reduce heat. Simmer, covered, about 12 minutes or until no pink remains in chicken. Transfer chicken and corn to a cutting board.
Add 1/4 cup of the sweet pepper to broth in Dutch oven. Stir in potato flakes and milk. Using two forks, shred chicken. Return chicken to Dutch oven.
Using a kitchen towel to hold hot corn, cut kernels from cobs. Add corn kernels to chowder in Dutch oven; heat through. Season to taste with salt and black pepper. Top each serving with 1 tablespoon of the chopped sweet pepper. If desired, sprinkle with crushed red pepper.