16 Oz chicken broth
2 chicken breasts (cooked and chopped )
10 Oz frozen corn
1 pint heavy cream
1/2 stick of butter
1/2 an onion
1/2 a bell pepper
2 Tablespoons garlic
Rosemary, thyme, dalt, and pepper to taste
Shredded cheddar – optional
Sautee garlic, onion, and bell pepper in onion until cooked through.
Add corn and chicken broth and cook on Medium until corn is defrosted and cooked. Add chicken and continue to cook for 20 min. Add seasonings as desired.
Add cream, stir, and cover. Simmer on low for 30 minutes. Stir frequently to prevent burning or sticking. Add cornstarch if thickening is desired.
Serve topped with shredded cheese