Melt butter in a large pan 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. Remove pan from heat and set aside to cool. Stir corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot. Whisk remaining 1 cup of 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. Stir half and half, nutmeg, salt, and pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are soft.
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|Serving Size: 1 Serving (4248g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1723 (49%)|
|Amt Per Serving||% DV|
|Total Fat 191.5g||255 %|
|Saturated Fat 109.6g||548 %|
|Monounsaturated Fat 56.5g|
|Polyunsanturated Fat 11.9g|
|Cholesterol 797.4mg||245 %|
|Sodium 24676.1mg||851 %|
|Potassium 8089.5mg||213 %|
|Total Carbohydrate 261.3g||77 %|
|Dietary Fiber 23.3g||93 %|
|Sugars, other 238.1g|
|Protein 195.6g||279 %|
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Calories per serving: 3546
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