1. Melt butter in pot, add flour and whisk to make roux for white sauce. 2. Add ½ amount of milk and water and whisk until becomes a thick mixture. 3. Add in fresh cream, corn, chicken and packet soup. Mix in. 4. Then add in remainder milk, water and chillies & allow to come to a boil. 5. When thickened to consistency you desire, remove from heat and serve with crusty bread. Note: May thicken as it sits if prepared early, add in very little water and heat through. I tend to use 1 ½ packets soup and keep the other half in my pantry to use the next time. You may use 1, 1 ½ or 2 😉 Depends on how thick you like your soup.