- 50 minutes
- 45 minutes
In a large saucepan over medium heat, melt the butter. Add the carrots, celery, onion, and garlic until they are cooked, about one minute.
Add flour, and whisk until the texture becomes a paste. Cook until slightly brown, 5-6 minutes.
Add the corn (both kinds), potatoes, chicken and 3 cups of chicken stock in a large soup pot over medium heat.
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.
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.