1/4 cup butter
2 pounds chicken, boned and chopped
1 cup onions, sliced
1 large potato, chopped 2 carrots, sliced
1 stalk celery, sliced 2 zucchini, sliced
1 1/2 cups mushrooms, sliced
1 tablespoon fresh parsley, chopped
1/2 teaspoon basil
1/2 teaspoon celery salt
1/4 teaspoon marjoram
1/4 teaspoon pepper
1/4 teaspoon thyme
1/8 teaspoon nutmeg
1 tablespoon cider vinegar
2 cups white wine
2 cups creamed corn
1/4 cup butter
1/3 cup flour
3/4 cup half-and-half


In a large stock pot, sauté the chicken in butter and remove. Add the onions, potato, carrots, celery, zucchini, mushrooms, and seasonings. Sauté until just tender. Add the vinegar, wine, corn, and browned chicken.

In a small sauce pan, melt the butter and stir in the flour. Cook for 2 minutes. Slowly whisk in the half-and-half, stirring constantly until thickened. Blend into chicken-vegetable mixture and simmer for 15 minutes.

Serves eight. Suggested wine: Parducci, Chablis.