Easy Chicken And Corn Chowder

• 1/2 cup butter
• 1 small carrot, finely diced
• 1 stalk celery, diced
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 1/2 cups white corn kernels
• 1 1/2 cups yellow corn kernels
• 4 russet potatoes, diced
• 2 cooked rotisserie chicken breast halves, shredded
• 4 cups chicken stock, divided
• 2 1/2 cups half-and-half
• 1 pinch nutmeg
• salt and ground black pepper to taste

1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

butter, carrot, celery, onion, clove garlic, allpurpose, white corn kernels, yellow corn kernels, russet potatoes, chicken stock, nutmeg, salt

Taken from www.allrecipes.com/recipe/232546/easy-chicken-and-corn-chowder/ (may not work)