Chicken and Vegetable Chowder

{serves 12}

Ingredients:

1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
1 cup carrots, diced ½ inch
2 cups cooked chicken, cubed
2 cloves garlic, minced
1 14 oz can of corn, drained
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme, or ½ tablespoon dried
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
1 14 oz can chicken broth

¾ cup butter, melted
1 cup flour

1-1/2 to 2 quarts half-and-half milk (depending on how thick you like it)

Directions:
Combine melted butter and flour in oven-proof container and bake uncovered at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer with lid on until potatoes and carrots are thoroughly cooked, about 25 minutes. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.