Chicken Corn Chowder

Heat butter in a large saucepan over medium heat, allowing it to melt and become warm. Combine the onion, carrot, celery, and garlic in the butter and cook, stirring constantly, until they begin to soften slightly, approximately 2 minutes.

Next, add the flour to the mixture and stir until it forms a smooth paste. Continue cooking this mixture over medium heat, stirring frequently, until the flour develops a lightly toasted aroma and turns a golden brown color, roughly 5 minutes. Be cautious not to let the flour burn as it can easily do so.

Remove the saucepan from the heat source and set it aside to cool slightly, allowing the mixture to retain some warmth.

In a separate large soup pot, combine the potatoes, chicken, white and yellow corn, and 3 cups of stock over medium heat. Stir the ingredients together until they are well combined.

Whisk the remaining 1 cup of stock into the vegetables and flour mixture, ensuring that everything is thoroughly incorporated. Then, stir this combined mixture into the soup pot and bring it to a simmer over medium heat.

Continue cooking and stirring until the chowder thickens, approximately 5 minutes.

Finally, stir in the half-and-half, nutmeg, salt, and black pepper into the chowder. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the potatoes are tender, roughly 20 minutes.