Potato Corn Chowder

Ingredients:

3 small chicken tenderloins (10-12 ounces)

1 tablespoon cooking oil

4 cans (10 3/4 ounces each) cream of potato soup

2 cans (10 3/4 ounces each) cream of celery soup

2 cans (11 ounces each) white shoepeg corn, drained

2 cups milk

1 package cream cheese, chopped

Directions:

In a small skillet, fry the chicken in the cooking oil. Cut the chicken into small cubes and add to the rest of the ingredients in a large soup pan. Cook on high until hot and bubbly.