Kent's Corn Chowder {from Meg}

1 - CUP (2 STICKS BUTTER)
1 - SMALL ONION, DICED
1 - CARROT, FINELY DICED
1 - CELERY STOCK, DICED
1 - CLOVE GARLIC, MINCED
1 - 8 OZ. JAR ROASTED RED PEPPERS, DICED
1/2-CUP ALL-PURPOSE FLOUR 
3 CUPS WHITE CORN KERNELS, 1 LB. FROZEN
3 CUPS CHICKEN STOCK 
1 TBL “BETTER THAN BOULLION”
 2 CUPS HALF-AND-HALF
PINCH OF FRESHLY GRATED NUTMEG 
SALT AND PEPPER TO TASTE

MELT 1 STICK OF BUTTER IN A LARGE SKILLET OVER MEDIUM HEAT. ADD THE ONION, CARROT, CELERY AND GARLIC, AND SAUTE FOR 2 MINUTES. ADD THE FLOUR AND STIR TO MAKE A ROUX. COOK UNTIL THE ROUX IS LIGHTLY BROWNED; SET ASIDE TO COOL TO ROOM TEMPERATURE. MEANWHILE, COMBINE THE CORN AND CHICKEN STOCK IN A SAUCEPAN, AND BRING TO A BOIL. SIMMER FOR 10 MINUTES. ADD THE ROASTED PEPPERS, SIMMER 2 MINUTES MORE. POUR THE BOILING STOCK AND CORN MIXTURE, A LITTLE AT A TIME, INTO THE ROUX, WHISKING SO IT DOESN’T LUMP. RETURN THE PAN TO THE HEAT AND BRING TO A BOIL. THE MIXTURE SHOULD BECOME VERY THICK. IN A SMALL SAUCEPAN, GENTLY HEAT THE HALF-AND-HALF; STIR IT INTO THE THICK CORN MIXTURE. ADD THE NUTMEG AND SALT AND PEPPER TO TASTE. JUST BEFORE SERVING, CUT THE REMAINING STICK OF BUTTER ONTO LARGE CHUNKS. ADD IT TO ENRICH THE SOUP, STIRRING JUST UNTIL THE BUTTER MELTS. SERVE IMMEDIATELY.

ADD SHREDDED OR DICED ROASTED CHICKEN FOR A MEAL

 {Serves 8-10}