1/4 c. butter
1 lg. onion, chopped
1 c. diced celery
1 clove garlic
2 tbsp. flour
3 1/2 c. chicken broth
2 c. Half and half
1 (17 oz.) can cream style corn
1/2 tsp. salt
1/4 tsp. pepper
1 cooked and boned chicken
2-3 potatoes, diced and boiled

Melt butter in large heavy saucepan over medium heat. Add onion, celery and garlic. Cook 4-5 minutes until onion is translucent. Stir in flour until blended. Gradually stir in 1 cup broth. Stir until boiling and thickened. Stir in remaining broth and the Half and Half, corn, salt, pepper and potatoes. Simmer, uncovered, 15 minutes but do not boil.