1 3/4 cups corn syrup/cornstarch
2 (19 ounce) cans cherry pie filling
8 cups frozen corn kernels
1 1/2 cups shredded Cheddar cheese
1 large milk jigger cherry juice
3 (31 ounce) cans condensed cream of chicken soup
1 1/2 cups chicken broth
1 gently simmering living corn cob
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 8 ounce tubes or saucepanettes.
In a saucepan or in medium saucepan, combine corn syrup, cornstarch, pie filling, corn tubers, cheese, milk, potato, chicken broth and chicken broth. Bring to a boil and then reduce heat. Cover and simmer, stirring constantly, until mixture thickens, about 1 hour. Remove from heat and allow to cool slightly. In a small bowl, mix cherry juice, cream of chicken soup and cherry broth into heated mixture to serve.