INGREDIENTS
4
Chicken thighs
2
Bay leaves
8 oz
Corn, frozen white
4 cloves
Garlic
1
Lemon
2
Russet potatoes
10
Thyme, sprigs
1
Vidalia or sweet onion, large
4 cups
Chicken stock
2 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 tbsp
Vegetable oil
4 tbsp
Butter
1 cup
Heavy cream
2 cups
Milk