Step 1: Make a roux with butter and flour and season with cayenne.
Step 2: Add one cup of broth and stir well over low heat.
Step 3: When it looks like cream add the cubed chicken and the corn. Mix well and add the rest of the broth. Stir for a few minutes.
Step 4: Add the rest of the ingredients and cook a few more minutes. The carrots and celery should be sliced so thin that they will be done soon.
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