Chicken Corn Chowder

• 2 pounds Chicken Breasts
• 3 Tablespoons Oil
• 2 whole Ribs Celery
• 4 whole Carrots
• 6 whole Red Potatoes
• 2 cloves Garlic
• 1 whole Onion
• 1/2 teaspoons Salt
• 1/2 teaspoons Pepper
• 1/2 teaspoons Marjoram, Dried
• 30 ounces, weight Canned Corn
• 6 cups Chicken Broth
• 1/2 cups Whipping Cream
• 1/2 cups Monterey Jack Cheese, Shredded

1. Rough chop celery, carrots, garlic, potatoes, and onions. Chop chicken into bite-sized pieces. Season with salt and pepper and marjoram.
2. 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.
3. For giggles and grins, I'll add a small can of diced green chilies, just because I can.

chicken breasts, oil, celery, carrots, red potatoes, garlic, onion, salt, pepper, marjoram, corn, chicken broth, whipping cream, cheese

Taken from tastykitchen.com/recipes/soups/chicken-corn-chowder-2/ (may not work)