1 stick butter
1/2 chicken (cooked and pulled from bone)
1 1/2 qt. chicken stock
1 sm. onion, diced
1 rib celery, diced
1 carrot, diced
1/2 green pepper, diced
2 tbsp. flour
2 med. potatoes, diced
1 (17 oz.) can creamed corn
10 oz. fresh or frozen whole kernel corn
Salt and pepper to taste
1 pt. heavy cream, warmed
French bread croutons
6 Swiss cheese slices
Parmesan cheese

Melt butter in 3-quart saucepan. Saute onion, celery, carrot and green pepper until almost tender. Add flour and blend to make roux. Cook 5 to 10 minutes but do not brown. Blend in chicken stock and bring to a boil. Add creamed corn and return slowly to boil. Add potatoes and simmer 15 minutes. Add corn kernels and chicken. Season to taste. Cook until potatoes are just tender. Stir in heavy cream. Adjust seasonings.

To serve, place in individual oven-proof soup bowls. Sprinkle each with French bread croutons, cover top with cheese slice, and sprinkle with Parmesan cheese. Place under broiler until browned.

Makes 6 servings.