Chicken and Corn Chowder

Chicken and Corn Chowder
4 chicken thighs, boneless, skinless
4 cups chicken broth, low sodium
2 cups milk
2 cups corn, canned, organic, drained
1 cup sharp cheese, grated
1 cup potato flakes
1 tablespoon creole seasoning
2 teaspoons black pepper
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon oregano, dried, crushed
1/2 cup bell pepper, diced
1/2 cup white onion, diced
2 cloves garlic, minced
green onion to garnish
cheese to garnish
extra virgin olive oil
Mix seasoning blend together and set aside.  Rinse chicken, pat dry, cut into 1 inch cubes, place in a large bowl.  Season chicken with half the seasoning blend, mix well.  Place 2 tablespoons of olive oil into a soup pot over medium heat.  Add chicken, saute chicken for about 3-4 minutes per side.  Add vegetables to pot and saute 5 minutes more.  Add broth and corn, remaining seasonings, mix well.  Bring mixture to boil, cover, reduce heat to low, simmer 10 minutes.  Remove lid, stir in milk, cheese and potato flakes.  Cook 5 minutes more.  Serve with cheese, garnished with green onions.