Chicken Corn Chowder

• 1 (8 ounce) can cream of chicken soup
• 1 (16 ounce) can cream-style corn
• 1 (16 ounce) can whole kernel corn
• 2 cups chicken broth
• 34 cup milk
• 1 pint heavy cream
• 2 cups diced cooked chicken
• 6 tablespoons flour
• 6 tablespoons butter
• 2 tablespoons shredded carrots
• 1 cup chopped potato
• 14 teaspoon nutmeg
• 18 teaspoon white pepper
• 14 cup finely chopped onion
• 1 tablespoon finely chopped parsley (optional)

1. In a large sauce pan, cook onion, potato, in butter for 3-5 minutes over medium heat.
2. Stir in flour, cook for 5-6 minutes or until mixture is golden.
3. Turn up the heat a little; add broth and whisk until smooth.
4. Reduce heat, add remaining ingredients.
5. Simmer 15-30 minutes, stirring often.
6. Remove from heat, let stand for several minutes to thicken.
7. Serve with toasted garlic bread.

cream of chicken soup, creamstyle, whole kernel corn, chicken broth, milk, heavy cream, chicken, flour, butter, carrots, potato, nutmeg, white pepper, onion, parsley

Taken from www.food.com/recipe/chicken-corn-chowder-136288 (may not work)