Chicken Corn Soup - cooking recipe

Ingredients

4 tablespoons butter
1/4 cup onion, finely chopped
1 cup celery, finely chopped
4 tablespoons all-purpose flour
2 cups chicken broth
16 ounces canned creamed corn
3/4 cup milk
3/4 cup half-and-half
1 carrot, shredded
1 tablespoon fresh parsley, finely minced
1/4 teaspoon grated nutmeg
1/8 teaspoon black pepper
1 1/2 cups cooked chicken, coarsely shredded

Preparation

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.