½ cup plus 2 tablespoons butter
1 cup flour
2 tablespoons chicken fat, or butter
1 cup finely chopped celery
1 cup diagonally sliced carrot
1 cup finely chopped onion
1/3 cup finely chopped green bell pepper
1/3 cup finely chopped red bell pepper
2 cups frozen white or yellow corn, thawed
2 cups sliced mushrooms
1 medium jalapeno pepper
1 gallon (16 cups) homemade or canned chicken broth
1 tablespoon finely chopped fresh parsley
1 teaspoon salt
¼ teaspoon black pepper
¼ teaspoon white pepper
¼ teaspoon ground nutmeg
¼ teaspoon cayenne
1½ pounds chicken breasts, cooked and diced
3 cups cooked wild rice
1 cup heavy whipping cream
Slivered almonds, toasted
Heat butter in a skillet set over medium heat until hot. Stir in flour. Cook over low heat 2 minutes, or until mixture becomes a paste, stirring constantly — do not brown.
Heat chicken fat or butter in a large sauté pan set over medium heat until hot. Add celery, carrot, onion, green pepper and red pepper. Increase heat to medium-high; cook until onion is tender. Stir in corn, mushrooms and jalapeno.
Cook until mushrooms begin to turn golden brown and shiny wet, stirring frequently. Remove from heat.
Bring broth to boil in an 8-quart stock pot. Stir in butter and flour mixture. Simmer until thickened, whisking to prevent lumps. Stir in cooked vegetables, parsley, salt, black pepper, white pepper, nutmeg and cayenne. Bring to a simmer, stirring occasionally.
Add chicken, rice and whipping cream. Cook just until heated through.
