In a large saucepan, melt butter. Add onion, carrot, celery, and garlic. Cook for 2 minutes. Add flour and cook until lightly browned. Set aside to cool.
In medium saucepan, combine corn, chicken, and stock and bring to a boil. Simmer for 10 minutes. Whisk into the saucepan with the flour and vegetables. Bring to boil to thicken. Add coconut cream, nutmeg, and salt and pepper.
Just before serving, add butter to the pot of soup.
*I put 2 chicken breasts in a bit of water, cover, and bake at 350F for an hour.
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|Serving Size: 1 Serving (332g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 232 (59%)|
|Amt Per Serving||% DV|
|Total Fat 25.8g||34 %|
|Saturated Fat 15.2g||76 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 74.6mg||23 %|
|Sodium 1720.3mg||59 %|
|Potassium 657.2mg||17 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 29.7g|
|Protein 10.2g||15 %|
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Calories per serving: 396
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