Easy Chicken and Corn Chowder

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes.

Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes.

Watch carefully, flour burns easily.

Remove saucepan from heat and set aside to cool, about 15 minutes.

Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat.

Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined.

Stir mixture into ingredients in soup pot.

Bring to a simmer, stirring constantly, until thick, about 5 minutes.

Stir half-and-half, nutmeg, salt, and black pepper into chowder.

Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.