6 tbsp. butter or chix fat
1/2 c. chopped onion, fine
1 c. finely chopped celery
6 tbsp.flour
2 c. chix stock (prefer homemade)
1 lb. can creamed corn
3/4 c. milk
3/4 c. half and half
2 tbsp. shredded carrot
1 tbsp. minced parsley
1/4 tsp. ground nutmeg
1/8 tsp. black pepper
1 1/2 c. cooked diced chicken

Cook butter, celery and onion over medium heat for 3 minutes. Stir in flour and cook 6 minutes longer; tends to stick, so stir, stir. Add stock; whisk until smooth. Add remaining ingredients except chicken. Raise and heat a bit until almost to the boil and add chicken. Reduce heat to low, simmer until chicken has warmed.

Make double or triple batches for it freezes well. Can add broccoli, finely julienned carrots, white turnips for extra goodness.