Doc's Superbowl Chicken Corn & Mushroom Chowder

Doc's Superbowl Chicken Corn & Mushroom Chowder*
Categories: Soup, Poultry, Vegetable, Sidedish
Yield: 6 servings

3 c  Chicken broth
1/4 c  Water*
1/4 c  White wine dry
1 c  Half & Half
1 1/4 lb Chicken breast meat cooked cubed 1"
1/4 ts Pepper
1 ea Potato cubed 1/2"
1/3 c  Long grain rice uncooked
1 tb Olive oil
2 c  Corn niblets frozen
3 ea Garlic cloves minced
1 ea Onion chopped
1 ea Carrot diced 1/4"
1 lb Mushrooms sliced
3 tb All-purpose flour

*NOTE: I use a mineral water with gas for this but any water will do.

Bring chicken broth, wine & water to a boil in a large saucepan.
Stir in chicken then season with pepper.
Add rice then reduce heat.
Heat olive oil in a medium saucepan over med-heat.
Saute garlic, onion, carrot, corn, potatoes & mushrooms until tender.
Mix in flour thoroughly.
Transfer to broth mixture while stirring.
Stir milk into mixture.
Continue to cook while stirring occasionally until thickened.
Stir in Half & Half.
Serve hot with buttered biscuits.

ORIGIN: Dr. Donald Houston, Brandon-FL, circa 20008