1 (1 lb.) pkg. chicken tenderloins
1 tbsp. olive oil
1 (32 oz.) box chicken broth (Swanson)
2 chicken bouillon cubes
1 tbsp. minced onion
1 tsp. poultry seasoning
1 tsp. celery seed
Kosher salt and freshly ground pepper
1 (15 oz.) can creamed corn
1 (15 oz.) can Mexican style corn (Mexicorn)
1/2 cup heavy cream

Slice chicken tenderloins into 1-inch pieces. Sauté in Dutch oven in 1 tablespoon olive oil until no longer pink.

Add chicken broth, bouillon, minced onion, poultry seasoning, celery seed. Season with salt and pepper, to taste. Simmer for 10 minutes.

Add creamed and Mexican corn, simmer 5 minutes. Stir in heavy cream, and heat through, do not boil.

Enjoy!

Submitted by: Dawn