4ouncescream cheesesoftened to nearly room temperature
1 14½-ouncecan diced tomatoesundrained
2cupscooked chickencubed (I like a fairly small dice to match the size of the veggies)
1tsp.dill weednot dill seed
1½cupshalf-and-half or a combination of half-and-half and heavy cream
1cupCheddar cheeseshredded
2cupscornfresh or frozen
Instructies
In a large pot, melt the butter and sauté the onion and garlic until the onion is translucent.
Add the potatoes, carrot, and chicken broth and simmer for about 15 minutes or until the potatoes and carrot pieces are cooked through.
Add a bit more broth or water if it boils down very much.
While the vegetables are simmering, in a medium-sized mixing bowl, mix together the cream cheese and diced tomatoes; use a fork to smash the cream cheese into the tomatoes.
It won’t be entirely smooth, but do your best.
When the vegetables are cooked through, add the cream cheese mixture to the soup and stir.
Next, add the chicken, dill, half-and-half, Cheddar cheese, and corn and stir until the cheese is melted.
Heat the soup on low for about 20 minutes, stirring occasionally and not allowing it to boil.
