Peel, dice and cook the potatoes in a small boiler until soft, drain. IN a dutch oven, heat the olive oil, then saute the peppers, onion, and garlic until soft. Drain the chicken, but save the juice. Add the chicken to the dutch oven, and continue to saute for a few more minutes. Add milk, chicken juice, salt and pepper,potatoes, and corn to the pot. Cook on medium low heat until thickened. Add 2-3 tablespoons of corn starch if needed to thicken the soup. Serve with buttered toast or cheese toast. Mmmmm, goood!