Cheesy Potato Corn Chowder With Roasted Chicken

• 4 (14 1/2 ounce) cans reduced-sodium chicken broth
• 3 cups heavy cream
• 2 cups Simply Potatoes Traditional Mashed Potatoes
• 16 ounces shredded monterey jack pepper cheese
• 4 cups Simply Potatoes Diced Potatoes with Onion
• 4 cups frozen sweet white corn, thawed
• 6 ounces diced green chilies
• 1 red bell pepper, diced
• 2 shallots, diced
• 12 roasted chicken, skin removed, chopped
• 18 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons johnny's garlic spread and seasoning or 2 tablespoons lawry's garlic salt

1. Combine chicken stock, cream, Simply Potatoes mashed potatoes, shredded pepper jack cheese, cayenne, cumin and Johnnys in a large heavy pot.
2. Cook on medium high just to a boil stirring occasionally.
3. Reduce heat to medium and cook for 15 minutes.
4. Using a hand blender, puree until smooth.
5. Reduce to low.
6. Add roasted chicken.
7. Meanwhile, coat a skillet with olive oil, and over medium high heat saute shallots, bell pepper and corn until shallots are soft.
8. Add chilis and Simply Potatoes Diced Potatoes with Onion.
9. Reduce heat to medium and cook until potatoes are heated through.
10. Stir potato mixture into soup stock, and cook on low an additional 15-20 minutes.
11. Add salt to taste if needed.
12. Garnish with Cilantro sprigs and a few match stick cut red bell peppers.

chicken broth, heavy cream, potatoes, pepper cheese, potatoes, frozen sweet white corn, green chilies, red bell pepper, shallots, chicken, cayenne, cumin, johnnys garlic

Taken from www.food.com/recipe/cheesy-potato-corn-chowder-with-roasted-chicken-475602 (may not work)