Ingredients

The following ingredients have 4 Servings
  • 2 cups of cooked shredded chicken
  • 1/2 cup of flour
  • 1 cup half and half creamer
  • 32 oz chicken stock
  • 1/2 cup whole milk
  • 29 oz whole kernel corn (2- 14.5 oz cans)
  • 2 cups potatoes (diced)
  • 1/2 cup carrots (chopped)
  • 3/4 cup onion (chopped)
  • 1 bay leaf
  • 5 garlic cloves (minced)
  • 1/4 tsp of garlic powder
  • salt and pepper to taste
  • 4 tbsp butter

Instruction

  • In a large stock pot on med/high heat, add butter, onion, carrots, bay leaf, minced garlic, pepper and garlic powder. Cook for about five minutes. 
  • Stir in flour. It will look pasty which, is fine. 
  • Start adding chicken stock a little at a time while constantly stirring. Finish adding the chicken stock. 
  • Stir in potatoes and corn. Cook for about 15 min on med/high heat.
  • Stir in the half and half and whole milk.
  • Add chopped chicken. and cook for 20 more minutes or until the potatoes are soft when pierced with a fork. Add salt to taste.