1/3 cup chopped red bell pepper
1/4 cup chopped white onion
2 tablespoons sweet cream salted butter
1 8-ounce package Philadelphia Brand cream cheese, cubed
1 cup half & half
1 cup chicken chicken stock
1 cup chopped cooked chicken
1 8 3/4-ounce can white cream style corn
1/2 teaspoon sea salt
dash of freshly ground pepper

Sauté red pepper and onion in butter. Add cream cheese and half & half.
Cook over low heat, stirring until smooth. Add chicken stock; into cream cheese mixture. Add remaining ingredients. Heat.
4 servings.