Chicken Corn Chowder

Rough chop celery, carrots, garlic, potatoes, and onions. Chop chicken into bite-sized pieces. Season with salt and pepper and marjoram.

In a large stew pot or Dutch oven, heat oil and add chicken. Cook the chicken pieces until browned, then add the onions, garlic, celery and carrots to the pot. Let the veggies cook until they are just a little bit wilted. Add the cubed potatoes, corn and chicken broth; cover and let simmer over medium heat for about 20 minutes or until potatoes are soft. Add cream and cheese and let cook until heated through and the cheese is melted.

For giggles and grins, I’ll add a small can of diced green chilies, just because I can.