Directions

1. In a large saucepan over medium heat, melt the butter. Add the carrots, celery, onion, and garlic until they are cooked, about one minute.
   
2. Add flour, and whisk until the texture becomes a paste. Cook until slightly brown, 5-6 minutes.
   
3. Add the corn (both kinds), potatoes, chicken and 3 cups of chicken stock in a large soup pot over medium heat.
   
4. Add the last cup of the stock back into the pan with the vegetables and flour and stir until well-mixed. Add the pan ingredients (vegetables) into the soup pot and simmer for about 5 minutes.
   
5. Stir in half and half, nutmeg, salt and black pepper into the soup pot. Bring back to a boil and then reduce heat to low. Simmer until potatoes are tender, 20 minutes or so.