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Chicken Corn Soup

Recipe By : MARCIA ADAMS
Serving Size : 6 Preparation

4 Tablespoons Butter
1/4 Cup Onion -- Finely Chopped
1 Cup Celery -- Finely Chopped
6 Tablespoons All-Purpose Flour [see Note below]
2 Cups Chicken Broth
1 1 Lb Can Creamed Corn
3/4 Cup Milk
3/4 Cup Half And Half
2 Tablespoons Carrot -- Shredded
1 Tablespoon Parsley -- Finely Minced Fresh
1/4 Teaspoon Grated Nutmeg -- (Rounded)
1/8 Teaspoon Black Pepper
1 1/2 Cups Cooked Chicken -- coarsely shredded

In a large saucepan, cook the butter, onion,
and celery over medium heat for 3 minutes.
Stir in the flour, and cook 5 to 6 minutes
longer, or until the mixture is golden. Add
the broth, and whisk until smooth, raising
the heat a bit. Add the remaining
ingredients except chicken, and then lower
heat and simmer for three minutes. Add
chicken just before serving--allow soup to
stand a few minutes to heat the chicken
pieces.

NOTE : Use 4 tablespoons flour.

from Adams' book, Cooking From Quilt Country.


Link: http://eat.at/swap/forum1/73280_REC_Chicken_Corn_Soup_with_CI_Tall_&_Fluffy_Biscuits___cold_weather_this_