In a dutch oven heat butter over medium high heat. Add the potatoes, onion, celery, and carrots; cook and stir until tender. Stir in flour, salt and pepper until blended; whisk in broth gradually. Bring to boil, stirring occasionally. Reduce heat and simmer uncovered for 8-10 minutes until potatoes are tender. Stir in chicken, peas and corn and heat through. Serve with biscuits.
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|Serving Size: 1 Serving (9906g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 5919 (48%)|
|Amt Per Serving||% DV|
|Total Fat 657.7g||877 %|
|Saturated Fat 391.3g||1957 %|
|Monounsaturated Fat 202.7g|
|Polyunsanturated Fat 27.1g|
|Cholesterol 2648.8mg||815 %|
|Sodium 11396.8mg||393 %|
|Potassium 27700.6mg||729 %|
|Total Carbohydrate 945.7g||278 %|
|Dietary Fiber 23.1g||92 %|
|Sugars, other 922.6g|
|Protein 661.4g||945 %|
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Calories per serving: 12228
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