Chicken Corn Soup 1968

• 6 tablespoons butter
• 14 cup finely chopped onion
• 1 cup finely chopped celery
• 6 tablespoons all-purpose flour
• 2 cups homemade chicken broth (or canned)
• 1 (16 ounce) can cream-style corn
• 34 cup whole milk
• 34 cup half-and-half cream
• 1 grated carrot
• 1 tablespoon freshly minced parsley
• 18 teaspoon ground nutmeg
• 18 teaspoon fresh black pepper
• 1 12 cups shredded cooked chicken, or diced coarsely.

1. In a large saucepot cook the butter and celery and onion for 4 minutes.
2. Stir in the flour and cook another 5 minutes, or until starting to get a golden brown colour.
3. Add the chicken broth and whisk until flour is smooth-- Raise the heat up now a little and add all the remaining ingredients except for chicken meat.
4. Lower heat now, and simmer for 5 minutes.
5. Add chicken just before serving, just letting the chicken warm thru.

butter, onion, celery, allpurpose, chicken broth, creamstyle, milk, cream, carrot, parsley, ground nutmeg, fresh black pepper, chicken

Taken from www.food.com/recipe/chicken-corn-soup-1968-82503 (may not work)