Chicken Corn Chowder

1 stick butter or margarine
1/2 chicken (cooked and pulled from
bone)
1 1/2 qt. chicken stock
1 sm. onion, diced
1 rib celery, diced
1 carrot, diced
1/2 green pepper, diced
2 Tbsp. flour
2 med. potatoes, diced
1 (17 oz.) can creamed corn
10 oz. fresh or frozen whole kernel corn
Salt and pepper to taste
1 pt. heavy cream, warmed
French bread croutons
6 Swiss cheese slices
Parmesan cheese

Melt butter in 3-quart saucepan. Saute onion, celery, carrot and green
pepper until almost tender. Add flour and blend to make roux. Cook 5 to 10
minutes but do not brown. Blend in chicken stock and bring to a boil. Add
creamed corn and return slowly to boil. Add potatoes and simmer 15
minutes.
Add corn kernels and chicken. Season to taste. Cook until potatoes are
just tender. Stir in heavy cream. Adjust seasonings. To serve, place in
individual oven-proof soup bowls. Sprinkle each with French bread
croutons,
cover top with cheese slice, and sprinkle with Parmesan cheese. Place
under
broiler until browned. Makes 6 servings.


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