Created by Gerry on April 18, 2012
Step 1: In large pot make white sauce - lightly saute the 1/4 cup of minced onion and the 1/4 cup finely chopped celery in the butter
Step 2: Stir in flour, whisk in milk one cup at a time, whisking until nicely thickened. Pour the white sauce into a large measuring cup, cover with wrap and set aside
Step 3: Wash pot - place cleaned pot on medium heat. Add oil, lightly saute cubed chicken, onion and celery
Step 4: Stir in carrots and potatoes. Add in chicken broth(you need enough broth to have the vegetables well covered) Simmer to desired tenderness
Step 5: Add creamed corn and kernel corn. Simmer until kernel corn is done
Step 6: Whisk in the white sauce and seasonings stirring until blended and heated through
Step 7: Note - (when reheating chowder I prefer to reheat in the micro wave to avoid scorching)