A few years back my niece Gracie came to visit me - she was 6 at the time. One night, as I started to make dinner I told her I was making soup - and she immediately pulled a face. I told her she would like it and she said only if it had cheese in it....
So I put cheese in it...and then some....and she not only loved it she proclaimed it the best thing I've ever made....high praise indeed! She told me, "You need to give my mom this recipe, this is delicious!" Now, that is a mouthful, especially for a 6 year old - which is why I've never forgotten it! Now that I am visiting her - and on duty 24/7 - her first request was for this soup. I made it last night and she said it was just as good as she remembered it.....and I would have to agree. If you want to save on a few calories you could use half and half but it won't be nearly as thick and good...and really, is that worth 50 calories or so?
Cheesy Chicken and Corn Chowder - Pots and Pins
3 boneless, skinless chicken breasts, cut into bite-sized pieces
2 cans (12 oz.) chicken broth
1 pint cream
2 cups grated cheddar cheese
2 cups chopped carrots
1 package (10 oz.) frozen corn
1 cup finely chopped onion
1 cup snow peas or green beans
3 tablespoons oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon cayenne pepper, or to taste
Cut chicken into bite-sized pieces. Put oil in frying and heat to medium-high, add chicken and cook for ten minutes, stirring frequently; turning heat down to medium. Add carrots, snow peas and onion to chicken, continue cooking until chicken is cooked through and the vegetables are crisp-tender. In a large stock pot mix chicken broth, cream, cheddar cheese, salt, pepper and cayenne pepper. Stir well to combine. Add in chicken and vegetables. Stir in frozen corn, mix well and heat thoroughly, then serve, do not boil.
Serves 8. 
