Chicken, Corn, and Potato Chowder

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 leeks, white prts only, washed well and sliced 1/4-inch thick
• 2 tablespoons flour
• 6 cups chicken stock or 6 cups chicken broth
• 12 cup dry white wine
• 2 medium potatoes, peeled and cut into 1/4-inch dice
• 2 cups cooked chicken, cut into 1/2-inch cubes
• 2 pinches saffron threads
• salt and pepper
• 1 cup corn kernel
• 1 pinch ground nutmeg

1. In a large saucepan, heat the oil over medium-high heat.
2. Add the onions and leeks, and saute until translucent, about 4 minutes.
3. Turn the heat to low.
4. Add the flour and cook, stirring, to make a light roux, bout 2 minutes.
5. Do not allow the flour to color.
6. Slowly add the stock.
7. Increase the heat to high and cook, stirring, until the stock is thickened.
8. It should have a lightly creamy consistency.
9. If it is too thick, add more stock.
10. If too thin, cook down gently.
11. Add the wine, potatoes, chicken and saffron.
12. Season to taste with salt and pepper.
13. Reduce heat to medium and cook until potatoes are tender, 15 to 20 minutes.
14. Add the corn, and cook to heat through, about 3 minutes.
15. Thin the soup with stock if it seems too thick.
16. Add the nutmeg, adjust the seasonings, and serve.

olive oil, onion, leeks, flour, chicken stock, white wine, potatoes, chicken, threads, salt, corn kernel, ground nutmeg

Taken from www.food.com/recipe/chicken-corn-and-potato-chowder-198505 (may not work)