Chicken and Corn Chowder

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 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:

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