• 1 Cup Butter, divided
• 1 Small Onion, diced
• 1 Small Carrot, diced
  
• 1 Small Celery Stalk, diced
• 1 Clove of Garlic, minced
• 1/2 Cup Flour
• 3 Cups Corn
• 3 Cups Chicken Stock
  
• 2 Cups of Half and Half, heated
• Pinch of Nutmeg
• Salt & Pepper to taste
  

Directions

• Melt 1/2 Cup of Butter in a large saucepan; add first 4 ingredients and sauté for 2 minutes. 
• Add in Flour and cook for another 2-3 minutes until lightly browned, stirring constantly. Set Aside.
• Meanwhile In another saucepan combine corn and chicken stock. Bring to a boil and simmer for 10 minutes.
• Pour boiling stock a little at a time to pot with roux, whisking briskly to avoid lumps. 
• Return to heat and bring to a boil to thicken. 
• Add heated cream and stir well.
• Cut up remaining 1 cup of butter and add in one piece at a time to enrich soup.