INGREDIENTS
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2 cups of cooked shredded chicken
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1/2 cup of flour
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1 cup of half and half creamer
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32 oz of chicken stock
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1/2 cup of whole milk
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29 oz of whole kernel corn (2- 14.5 oz cans)
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2 cups of potatoes (diced)
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1/2 cup of baby carrots (chopped)
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3/4 cup onion (chopped)
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1 bay leaf
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5 garlic cloves (minced)
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1/4 tsp of garlic powder
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salt and pepper to taste
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4 tbsp butter