Chicken Corn Chowder

• 1 stick margarine
• 1/2 chicken, cooked and boned
• 6 c. chicken stock
• 1 small onion, diced
• 1 rib celery, diced
• 1 carrot, diced
• 1/2 green pepper, diced
• 2 Tbsp. flour
• 2 medium potatoes, diced
• 1 can cream-style corn
• 10 oz. fresh or frozen whole kernel corn
• 10 oz. frozen creamed corn
• salt and pepper
• 1 pt. heavy cream or half and half, warmed

1. Melt butter in 3-quart saucepan.
2. Saute onion, celery, carrot and pepper.
3. Add flour.
4. Blend to make roux (5 to 10 minutes, do not brown).
5. Blend in chicken stock and bring to boil.
6. Add creamed corn and bring slowly to boil.
7. Add potatoes and simmer 15 minutes.
8. Add corn kernels, season and cook until potatoes are tender.
9. Add chicken and cream.

margarine, chicken, chicken stock, onion, celery, carrot, green pepper, flour, potatoes, creamstyle corn, kernel corn, frozen creamed corn, salt, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1010274 (may not work)