INGREDIENTS
1/2 cup
butter
1
small carrot, finely diced
1
stalk celery, diced
1
small onion, finely diced
1 clove
garlic, minced
1/2 cup
all-purpose flour
1 1/2 cups
white corn kernels
1 1/2 cups
yellow corn kernels
4
russet potatoes, diced
2
cooked rotisserie chicken breast halves, shredded
4 cups
chicken stock, divided
2 1/2 cups
half-and-half
1 pinch
nutmeg
salt and ground black pepper